Turkey Meatball and Escarole Soup Escarole

By Phil-2

Ingredients

• 3 large carrots, chopped
• 10 cups Chicken Broth
• 1/2 pound escarole head), washed and cut into bite-size pieces
• 1 pound ground turkey
• 1 small onion, minced
• 2 large eggs, beaten
• 1/2 cup plain dry bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

Step 1

In a large slow cooker, combine the carrots and broth. Stir in the escarole. Cover and cook on low for 4 hours.

In a medium bowl, combine the turkey, onion, eggs, bread crumbs, cheese, salt, and pepper. Mix well and shape into 1-inch meatballs.

Carefully place the meatballs into the soup. Cover and cook for 4 hours more , or until the meatballs are cooked through.

Serve hot, sprinkled with additional cheese.

NOTE; A member of the endive family of greens, has chewy leaves and a slightly bitter flavor that becomes sweet and mellow as it cooks. You can use it raw in a salad or sauté it, but it is at its best in soup. Substitute spinach or Swiss chard if you can’t find escarole. SERVES 8