Italian Wedding soup--slow cooker version

 It turned out really good.  The only thing I did was add garlic salt towards the end because it was on the bland side.

I will definitely make this again, but I plan to make the meatballs with a combo of ground beef and sausage.  I think that will really up the flavor factor.  I will also make a double or triple batch of meatballs and freeze the extra.  This will make a great semi-freezer meal to have.  All I would need to do is buy the escarole to make it after that.