Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, April 14, 2017


1 large egg, lightly beaten

3/4 lb lean ground beef
1/2 cup finely chopped onion
3 tbsp plain bread crumbs
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
8-oz head escarole, washed, trimmed, cut into 1/2-inch strips
1 1/2 tsp oregano
1 1/2 cups tiny pasta

In a large bowl stir together the egg, ground beef, onion, bread crumbs, 1 tablespoon of the Parmesan cheese, half the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Form into about 45 1-inch meatballs and place on a baking sheet.  Refrigerate meatballs while preparing the soup.

Combine the broth, carrots, escarole, and oregano in the crockpot or slowcooker.  Gently add the meatballs; place lid on cooker.  Cook on low setting for 6 hours.  Stir in the pasta for the last 20 minutes of the cooking time.  Stir in the remaining salt and pepper.

To serve, sprinkle each bowl with a portion of the remaining parsley and Parmesan cheese.

Yield: 8 servings

Note: This is a good recipe for diabetics as it has a ratio of 12 grams of protein to 25 grams of carbohydrates per serving.

Note: File Photo

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