Turkey Meatball And Escarole Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Escarole can be sauteed or used in salads but it's always best in soups-it sweetens as it cooks. Great soup. Ingredients:
3 large carrots,chopped |
10 c chicken broth |
1/2 lb escarole,washed and cut in bite-size pieces(about 1/2 head) |
1 lb ground turkey |
1 small onion,minced |
2 lg. eggs,beaten |
1/2 c plain dry bread crumbs |
1/2 c fresh grated parmigiano-reggiano,plus more for serving |
1 tsp salt |
1/4 tsp pepper |
Directions:
1. In 3 qt or larger slow cooker,combine carrots and chicken broth. Stir in escarole. Cover and cook on low 4 hours
2. In medium bowl,combine turkey,eggs,onion,bread crumbs,cheese,salt and pepper. Mix well and shape into 1 meatballs. Carefully place meatballs in the soup.
3. Cover and cook for 4 more hours or till meatballs and veggies are cooked through.
4. Serve hot,sprinkled with additional grated cheese.
5. Note: Can substitute spinach or Swiss chard for escarole
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