3 14 1/2 cans broth, 2 chicken., 1 beef
1 cup tomato sauce
1/2 teaspoon fresh ground pepper
Meatballs:
1 pound ground meat loaf mix; ground beef, veal, pork
2 slices white bread, soaked in water, squeezed dry
1 small onion, grated or chopped very finely
3 tablespoons fresh chopped parsley
1 large egg
1/4 teaspoon each, salt and pepper
1 tablespoon olive oil
2 cups shredded carrots
1 cup chopped onion
1 2 ounce chunk Parmesan
3 cloves garlic, crushed
2 tablespoons chopped fresh oregano or 1 1/2 teaspoon dried
3/4 pound escarole, torn into small pieces, washed
1 cup uncooked tubetti or ditalini pasta
In saucepan, bring broths, tomato sauce and pepper to a boil. Meatballs: In a bowl, combine ingredients. Shape into 24 meatballs. Heat oil in nonstick skillet. Add meatballs; brown, turning every 6 minutes. In 5 or 6 quart slow cooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on low heat setting 8 to 9 hours, or on 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 with 3 meatballs per serving.
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