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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CROCKPOT ITALIAN WEDDING SOUP

From: Nancy Polinsky, Squirrel Hill
Primary category: Italian

Ingredients

Meatballs:
1/2 pound ground veal
1/2 pound ground beef
1 egg, slightly beaten
1/4 cup breadcrumbs
Parsley
Oregano
Basil
Salt
Pepper
Parmesan cheese
Soup:
4 cups chicken stock
1/2 cup boneless cooked chicken breast (baked or boiled),
chopped into shreds
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
2 cups escarole, cooked and torn into small pieces
2 bay leaves
Garlic powder
Season blend
1/2 cup pastina or acini di pepe pasta

Procedure

Meatballs: Preheat oven to 350 degrees. Mix all ingredients together, using the spices and cheese to taste. Form into small balls. Bake about 30 minutes, until the meatballs have browned but are still soft. Remove from oven and drain on paper towel.

Soup: Place all of the ingredients into the Crock-Pot with meatballs. Cook for several hours (all day). Serve with cheese.

Note: The meatballs must be prepared before being put into the Crock-Pot. Make them the night before and put them in the refrigerator, or even keep a batch in the freezer.

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