Ingredients:

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

Directions:

1. In a large bowl stir together the egg, ground beef, onion, bread crumbs, 1 tablespoon of the

2. 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.

3. Combine the broth, carrots, escarole, and oregano in the crockpot or Slow cooker. 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.

4. To serve, sprinkle each bowl with a portion of the remaining parsley and Parmesan cheese.

Bon Appetit!