Italian Wedding Soup

In a large bowl combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape mixture into 1 1/4-inch meatballs. In a large skillet cook meatballs, half at a time, in hot oil over medium high heat until brown on all sides. Remove from skillet and drain on paper towels.

In a 5-to 6-quart slow cooker combine broth, carrots, died oregano (if using), the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Gently add meatballs.

Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours, stirring in snipped oregano (if using), escarole, and pasta for the last 20 minutes of cooking.

Ladle soup into bowls. If desired, garnish with oregano springs. (Soup will thicken upon standing.)