Directions:
- In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
- In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
- Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
- Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.64 Kcal (719 kJ) | ||
| Calories from fat | 62.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 11% | |
|---|---|---|---|
| Cholesterol | 93.1mg | 31% | |
| Sodium | 1706.48mg | 71% | |
| Potassium | 517.56mg | 11% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 17.42g | 35% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1mg | 6% | |
| Calcium | 120.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 38.24 Kcal (160 kJ) | ||
| Calories from fat | 13.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 11% | |
|---|---|---|---|
| Cholesterol | 20.74mg | 31% | |
| Sodium | 380.15mg | 71% | |
| Potassium | 115.3mg | 11% | |
| Total Carbs | 1.53g | 2% | |
| Sugars | 0.46g | 8% | |
| Dietary Fiber | 0.26g | 5% | |
| Protein | 3.88g | 35% | |
| Vitamin C | 5.2mg | 39% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.2mg | 6% | |
| Calcium | 26.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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