Turkey Meatball And Escarole Soup - cooking recipe

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

Preparation

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.