Turkey Meatball and Escarole Soup (Eat Well)

By vanderwiel72000

Ingredients

• 3 large carrots, chopped
• 10 cups chicken broth (or turkey broth)
• 1/2 pound escarole, washed and cut into bite size pieces (about 1/2 head)
• OR you can use spinach or swiss chard
• 1 lb 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 tsp salt
• 1/4 tsp freshly ground pepper
• NOTE TO ME: See turkey burger recipe for making meatballs.

Preparation

Step 1

In a 3 quart or larger slow cooker, sombine the carrots and chicken borth. Stir in the escarole. Cover and cook on low 4 hours.

In a medium bowl,combine the turkey, onion, eggs, bread crumbs, sheese, salt and pepper. Mix well and shape into 1 inch meatballs. Carefully place the meatballs into the soup. Cover and cook for 4 more hours or until meatballs and veggies are cooked through. Serve hot, sprinkled with additional grated cheese.