Slow Cooker Italian Meatball Soup

Ingredients:

Meatballs

1 pound of ground beef
2 cloves of garlic, finely chopped
1 small onion chopped
1/4 cup of fresh flat leaf Italian parsley
1/2 cup of fresh grated Parmesan cheese
1/2 cup of seasoned bread crumbs
1 egg
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1/4 cup of extra virgin olive oil

Soup

1 pound of chopped Escarole
1 small yellow onion, diced
3 celery ribs, sliced
2 cloves of garlic, finely chopped
3 Tbls of extra virgin olive oil
6 cups of water
1/2 tsp of salt
1 tsp of fresh ground black pepper
1/2 of cup of pearl shaped pasta, Acini di Pepe pasta or Ditalini pasta
1/2 cup of fresh grated Parmesan cheese

Step1
In a large bowl, thoroughly mix together the beef, garlic, onions, parsley, cheese, bread crumbs, egg, salt and
pepper. Shape the meat into tight little balls smaller than regular meatballs

Step2
Add water and meatballs to a slow cooker on high and cook for 2 hours. This will make your broth for the soup.

Step3
After 2 hours, remove lid and skim of any fat that has risen to the top of the broth.

Step 3
Stir in the rest of the ingredients except the pasta and finish cooking for 2 hours more.

Step4
Stir in the pasta and resume to cook for another 30 minutes or until pasta is done.

Step6
Ladle soup into bowls and top with remaining Parmesan cheese.

Serves 4 to 6