Ingredients

2 cans chicken broth
1 can beef broth
1/2 tsp. freshly ground black pepper
Meatballs:
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
2 slices white bread soaked in water, and squeezed dry
1 small onion grated
3 Tbsp. chopped parsley
1 large egg
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
2 C. shredded carrots
1 C. chopped onion
2 oz. chunk Parmesan
3 garlic cloves crushed
2 Tbsp. chopped fresh oregano
or 1 1/2 tsp. dried oregano
3/4 pound escarole torn small pieces
1 C. tubetti or ditalinii pasta

Cooking Instructions

In saucepan, bring broths, tomato sauce and pepper to a boil. For Meatballs: In bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in nonstick skillet. Add meatballs, brown, turning, 6 minutes. For Soup: 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 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, 3 meatballs per serving.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)