Wednesday, February 1, 2017

I Love My Crock-Pot!

Crock-Pot Italian Wedding Soup. 8 hours to a delicious meal. As a bonus, there is enough for two nights! I worked from home today so I started this first thing this morning. As the day went on the aroma was getting better. I used some of the homemade broth I had in the freezer. The broth was so light and the meatballs were just the right size.

I found this recipe on Crock-Pot Ladies. There are a couple of other recipes on that site that we will have to try very soon.

1 pound ground beef lean, or ground turkey (I used ground beef)
1 whole egg slightly beaten
1/4 cup seasoned Italian breadcrumbs
1/4 cup Italian parsley chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup parmesan cheese grated
6 cups chicken broth
1 whole onion medium, diced
3 – 4 whole carrots medium, diced
2 stalks celery diced
2 cups escarole
2 whole bay leaves
2 cloves garlic minced
1/4 teaspoon freshly ground black pepper
1/4 cup acini di pepe pasta
1/4 cup parmesan cheese grated (for serving)

In a medium bowl combine ground beef/turkey, egg, bread crumbs, parsley, oregano, basil, salt, 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 the rest of the ingredients except escarole, acini di pepe pasta and remaining parmesan cheese in a 6 quart crock-pot.

Cover and cook on LOW for 7 1/2 hours.

Add acini di pepe pasta and escarole to the soup and cover and cook an additional 30 minutes.

Serve in bowls topped with additional parmesan cheese.

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