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 l

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.
 
 
 "Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)