Categories: Slow Cooker

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 1/2 cups finely grated Pecorino Romano cheese
• 1 cup Italian seasoned dry bread crumbs
• 2 eggs
• 1 bunch fresh Italian parsley
• Kosher salt and black pepper
• 3 qts chicken stock
• 1 bunch escarole, coarsely chopped
• 16 oz package ditalini pasta, cooked

Directions

1. Combine beef, pork, cheese, bread crumbs. eggs, parsley, salt and pepper in large bowl. Mix well by hand and roll into 3/4 inch meatballs.

2. Add meatballs and chicken stock to crock pot. Cover and cook on LOW 9 hrs.

3. Add escarole; cook 15 minutes or until wilted, bright green and tender. Add cooked pasta to soup just before serving.

Email to a friend | Print this recipe | Back