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.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)