Turkey Meatball and Escarole Soup
photo by Artandkitchen
- Ready In:
- 8hrs 25mins
- 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
- 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.
Questions & Replies
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Very easy and good dish which we enjoyed but I thought the broth needed something to kick it up a notch -- maybe basil/oregano/garlic. The meatballs are very good and this is a great low cal/low fat meal. I used the spinach option, adding it at the 4 hour mark (with the meatballs) and I think it would be better to add it at the very end.
I agree with ellie_ the broth need flavor.<br/>I didn't have the problem, because the chicken broth base I purchased already contains herbs, but I think everybody has to use what he likes. I the base is not %u201Cstrong%u201D enough one easy way would be to add little white wine and 1 teaspoon tomato concentrate (so is my mother always doing).<br/>I did not have escarole at home but leek, and this was perfect with the soup.<br/>I have to confess that I forgot to prepare this early in the morning. I had only 40 minutes for cooking, but this was o.k.!<br/>My family enjoied it very much. Light meal... after Christmas time...
RECIPE SUBMITTED BY
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!