Meatball Soup With Escarole And Pasta - cooking recipe

Ingredients

2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 (12 1/2 ounce) can reduced-sodium beef broth
1 cup tomato sauce
1/2 teaspoon black pepper
MEATBALLS
1 lb meatloaf mix (ground beef, veal, pork)
2 slices white bread, soaked in water, squeezed dry
1 small onion, grated
1 tablespoon parsley flakes
1 large egg
1/4 teaspoon salt
1/4 teaspoon pepper
SOUP
1 tablespoon olive oil
2 cups shredded carrots
1 cup chopped onion
1 (2 ounce) chunk parmesan cheese
3 garlic cloves, crushed
1 1/2 teaspoons dried oregano
3/4 lb escarole, torn into small pieces, washed
1 cup uncooked tubetti or 1 cup ditalini

Preparation

In a saucepan, bring broths, tomato sauce and pepper to a boil.
Meatballs: In a bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in a nonstick skillet. Add meatballs; brown, turning, 6 minutes.
In a 5 or 6 quart slowcooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on low 8 to 9 hours or high 3 1/2 to 4 hours, until carrots are very tender.
Add pasta; cover. Cook on high 15 to 18 minutes, until pasta is al dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per serving.
Stovetop Method: Brown meatballs as above. Add to Dutch oven with remaining ingredients except pasta. Simmer, covered 45 minutes or until escarole is very tender. Add pasta, simmer 10 minutes, until al dente.