3.5
(49)
Your folders
Your folders

Export 13 ingredients for grocery delivery
Step 1
In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape mixture into forty 1-1/4-inch meatballs. In a large skillet, heat 1 tablespoon oil; brown meatballs, half at a time. Drain on paper toweling.
Step 2
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.
Step 3
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours, stirring in fresh oregano (if using), pasta, and escarole during the last 20 minutes of cooking. Ladle into bowls. If desired, garnish with oregano sprigs. Soup will thicken upon standing.
Your folders

441 viewsthecozycook.com
5.0
(59)
25 minutes
Your folders
188 viewshomepressurecooking.com
15 minutes
Your folders

894 viewscookingclassy.com
5.0
(97)
25 minutes
Your folders

866 viewsdelish.com
5.0
(1)
Your folders

439 viewsgiadzy.com
10 minutes
Your folders
1897 viewsgoodinthesimple.com
4.9
(80)
30 minutes
Your folders

633 viewsonceuponachef.com
5.0
(131)
30 minutes
Your folders
83 viewscookingclassy.com
Your folders

466 viewsfoodnetwork.com
4.6
(453)
20 minutes
Your folders

615 viewsfoodnetwork.com
4.8
(454)
45 minutes
Your folders

367 viewsmyrecipes.com
5.0
(2)
Your folders

218 viewswashingtonpost.com
35 minutes
Your folders

250 viewsplatingsandpairings.com
5.0
(6)
30 minutes
Your folders

179 viewssipandfeast.com
5.0
(14)
40 minutes
Your folders

169 viewscookingformysoul.com
5.0
(11)
30 minutes
Your folders

123 viewsalwaysfromscratch.com
4.9
(11)
30 minutes
Your folders
84 viewscookingclassy.com
Your folders

280 viewseatingwell.com
4.5
(14)
Your folders

540 viewsrecipegirl.com
5.0
(3)
50 minutes