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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine eggs, onion, breadcrumbs, cheese, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add ground beef; mix well. Shape mixture into forty 1 1/4-inch meatballs. In a large skillet, cook meatballs, half at a time, in hot oil over medium-high heat until brown. Drain on paper towels.
In a 5- to 6-quart slow cooker combine broth, carrots, dried oregano (if using), the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper. Gently add meatballs.
Cover and cook on Low for 6 hours or on High for 3 hours, stirring in snipped fresh oregano (if using), escarole and pasta for the last 20 minutes of cooking.
Ladle soup into bowls. Soup will thicken upon standing.