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Recipes

Crock-Pot Mini Meatball Soup

Cook Time
9 hours
Serves
12
Calories
365
Protein
29g
Total Fat
18g
Saturated Fat
8g
Carbohydrates
22g
Dietary Fiber
1.5g

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

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