ITALIAN WEDDING SOUP

  

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