Italian Wedding Soup

This is a main-course soup that you can serve with garlic bread and a tossed salad.

Serves 4

Ingredients:

• 1 pound frozen meatballs, thawed
• 6 cups chicken broth
• 1 pound curly endive or escarole, coarsely chopped
• 2 large eggs
• 2 tablespoons freshly grated Parmesan-Reggiano cheese
• Salt and freshly ground black pepper, to taste

1. Add the meatballs, broth, and endive or escarole to the slow cooker; cover and cook on low for 4 hours. Use a slotted spoon to remove the meatballs to a serving bowl; cover and keep warm. Increase the setting of the slow cooker to high; cook uncovered while you whisk the eggs.
2. Add the eggs, cheese, salt, and pepper to a small bowl; whisk to blend. Stir the soup in the slow cooker in a circular motion, and then drizzle the egg mixture into the moving broth. Use a fork to separate the eggs into thin strands. Once the eggs are set, pour soup over the meatballs.