Crock-Pot Mini Meatball Soup

Sarah Snyder October 27, 2009

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 1/2 cups Parmesan cheese
• 1 cup Italian bread crumbs
• 2 eggs
• 1 bunch flat leaf parsley
• 1 tsp kosher salt
• 1 tsp pepper
• 3 qts chicken stock
• 1 bunch escarole
• 1/2 box ditalini pasta

Preparation

1. Combine 1 pound of beef and 1 pound of ground pork in a mixing bowl. Blend meat with your hands.
2. Add in 1 1/2 cups of Parmesan cheese, 2 eggs, 1 bunch of chopped flat leaf parsley, 1 teaspoon of kosher salt, and 1 teaspoon of pepper.
3. Mix ingredients into the meat until blended.
4. Roll meat mixture into 3/4-inch meatballs.
5. Set meatballs aside.
6. Fill a Crock-Pot with 3 quarts of chicken stock, and add the meatballs.
7. Cook on low for 9 hours (or on high for 5 hours).
8. As the cook time comes to an end, add 1 bunch of chopped escarole. Cook until it has wilted and is bright green (about 15 minutes).
9. In a pot, cook 1/2 box of ditalini pasta.
10. Add the cooked pasta to the soup mixture.
11. Stir and serve.

Tags: Food, Dinner, Cooking, Recipes, Appetizer, Lunch

More Recipes

Recipes

Grilled Flank Steak with Potato Squares

For a healthy twist on steak and potatoes, try this recipe.

Recipes

Chicken Salad

Play up your chicken salad with tons of fresh veggies for a healthy meal.

Recipes

Turkey Chili

Turn this ordinary Crock-Pot favorite into a healthy but hearty meal.