Ingredients

The following ingredients have 7 Servings
  • 1 Pound Extra Lean Ground Beef (Or Ground Turkey)
  • 1 Large Egg (Slightly Beaten)
  • 1/4 Cup Seasoned Italian Breadcrumbs
  • 1/4 Cup Chopped Fresh Italian Parsley
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • 1/2 Teaspoon Kosher Salt
  • 3/4 Teaspoon Freshly Ground Black Pepper (Divided)
  • 1/4 Cup Grated Parmesan Cheese
  • 6 Cups Low-Sodium Chicken Broth
  • 1 Medium Yellow Onion (Peeled And Diced)
  • 4 Medium Carrots (Peeled And Diced)
  • 2 Stalks Celery (Diced)
  • 2 Whole Bay Leaves
  • 2 Cloves Garlic (Minced)
  • 2 Cups Escarole
  • 1/4 Cup Acini di Pepe Pasta

Instruction

  • In a medium bowl combine ground beef, egg, bread crumbs, parsley, oregano, basil, salt, 1/4 teaspoon pepper & Parmesan cheese until well mixed.
  • Form meat mixture into very small meatballs.
  • Place meatballs on cookie sheets and place in refrigerator for 30 minutes.
  • Meanwhile, combine add the chicken broth, onions, carrots, celery, bay leaves, garlic and remaining 1/2 teaspoon pepper to a 6 quart or larger slow cooker.
  • Gently add chilled meatballs to the soup mixture.
  • Cover and cook on LOW for 6 - 7 hours or until the vegetables are tender.
  • Add acini di pepe pasta and escarole to the soup and cover and cook an additional 30 minutes on HIGH.
  • Serve in bowls topped with additional Parmesan cheese if desired.