Turkey Meatball and Escarole Soup

From The Italian Slow Cooker, by Michele Scicolone. I have not made this yet, but it seems like a natural. Because the meatballs are added halfway through, it's not a recipe for those who need to be away all day. However, I think I would freeze the meatballs, and add them at the beginning. Escarole is a wonderful leafy vegetable, not well known in the US. Spinach or Swiss chard are suitable substitutes. The original recipe did not specify, but spinach should really be added only towards the end of the entire cooking period.

• Ready In: 8 hrs 25 mins
• Serves: 8

Ingredients

• 3  large carrots, chopped
• 10  cups chicken broth
• 1⁄2 lb escarole, washed and cut into bite-size bits
• 1  lb ground turkey
• 1  small onion, mindced
• 2  large eggs, beaten
• 1⁄2 cup  plain breadcrumbs
• 1⁄2 cup  grated parmesan cheese, Parmigiano-Regianno recommended
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
2. 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.
3. Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
4. 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.