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Photo of Turkey Meatball and Escarole Soup by WW

Turkey Meatball and Escarole Soup

2
Points® value
Total Time
4 hr 35 min
Prep
35 min
Cook
4 hr
Serves
8
Difficulty
Easy
Soaking torn bread in milk before adding it to the turkey mixture ensures the meatballs stay moist and tender after hours in the slow cooker, while Parmesan adds a touch of classic Italian flavor. Mix lightly and shape the meatballs gently to keep them from becoming too dense.

Ingredients

Whole wheat bread

2 slice(s), crust removed and cut into 1/2-inch pieces

1% low fat milk

¼ cup(s)

Uncooked 99% fat-free ground turkey breast

20 oz

Grated Parmesan cheese

¼ cup(s)

Raw egg

1 item(s)

Shallots

1 large, minced

Fresh parsley

3 tbsp(s), chopped flat-leaf

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Extra virgin olive oil

1 tbsp(s)

Reduced-sodium chicken broth

8 cup(s)

Escarole

4 cup(s), Swiss chard or kale, lightly packed thinly sliced leaves

Canned cannellini beans

15½ oz, rinsed and drained

Instructions

  1. Mix together bread and milk in large bowl; let stand until softened, about 5 minutes. Add turkey, Parmesan, egg, shallot, 2 tablespoons parsley, salt, and pepper, stirring until mixed well but not overmixed.
  2. With damp hands, shape turkey mixture into 24 meatballs, using about 2 tablespoons for each meatball; transfer meatballs to sheet of foil as they are shaped. Wash bowl.
  3. Heat oil in large heavy nonstick skillet over medium-high heat. Add meatballs, in two batches, and cook until well browned, about 5 minutes per batch. Transfer meatballs to cleaned bowl as they are browned.
  4. Combine broth, escarole, and beans in 5- or 6-quart slow cooker; add meatballs. Cover and cook until meatballs are cooked through, about 4 hours on Low. Serve soup sprinkled with remaining 1 tablespoon parsley.
  5. Serving size: 1 1/3 cups soup and 3 meatballs

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