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Turkey meatball and escarole soup




Source of Recipe


magazine






Recipe Introduction


Very yummy!





List of Ingredients



• 3 large carrots, chopped
  
• 10 cups chicken broth
  
• 1/2 pound escarole cut into bite size pieces (i've also used spinach)
  
• 1 lb. ground turkey
  
• 1 small onion, minced
  
• 2 large eggs, beaten
  
• 1/2 cup dry bread crumbs
  
• 1/2 cup parmigiano cheese
  
• salt (I didn't use)
  
• freshly ground paper
  






Instructions



1. In slow cooker, combine the carrots and chicken broth. Stir in the escarole. Cover and cook on low 4 hours
   
2. Combine the turkey, onion, eggs, bread crumbs, cheese and pepper. Mix well and shape into 1 in meatballs. Place them in the soup.
   
3. Cover and cook for 4 more hours or until meatballs and veggies are cooked through.
   
4. Add extra cheese when serving if desired.