- Combine 1 pound of beef and 1 pound of ground pork in a mixing bowl. Blend meat with your hands.
- Add in 1 1/2 cups of Parmesan cheese, 2 eggs, 1 bunch of chopped flat leaf parsley, 1 teaspoon of kosher salt, and 1 teaspoon of pepper.
- Mix ingredients into the meat until blended.
- Roll meat mixture into 3/4-inch meatballs.
- Set meatballs aside.
- Fill a Crock-Pot with 3 quarts of chicken stock, and add the meatballs.
- Cook on low for 9 hours (or on high for 5 hours).
- As the cook time comes to an end, add 1 bunch of chopped escarole. Cook until it has wilted and is bright green (about 15 minutes).
- In a pot, cook 1/2 box of ditalini pasta.
- Add the cooked pasta to the soup mixture.
- Stir and serve.
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Crock-Pot Mini Meatball Soup
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