Sunday, June 19, 2016

Turkey Meatball and Escarole Soup - Slow Cooker

I have a new cookbook checked out from the library. It is The Italian Slow Cooker.  This is the first recipe that I have tried from it. If you don't want to use escarole, spinach or Swiss chard works just as well. 

Turkey Meatball and Escarole Soup

3 large carrots, chopped
10 cups Chicken Broth
1/2 pound escarole (half head) washed and torn into bite sized pieces
1 pound ground turkey
1 small onion, minced 
2 large eggs, beaten
1/2 cup plain dry bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 teaspoon salt
1/4 teaspoon freshly ground black pepper 

In a large slow cooker, combine carrots and broth. Stir in escarole.  Cover and cook on low for 4 hours. 
In a medium bowl, combine the turkey, onion, eggs, bread crumbs, cheese, salt, and pepper.  Mix well and shape into 1-inch meatballs.  Carefully place the meatballs into the soup. Cover and cook for 4 hours more, or until the meatballs are cooked through. Serve hot, sprinkled with cheese.  

Toasted, buttered sourdough bread is perfect with this.  

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