
Turkey meatball and escarole soup
Ingredients
Whole wheat bread
2 slice(s), crust removed and cut into 1/2-inch pieces
Reduced sodium chicken broth
8 cup(s), or 2 (32-ounce) cartons
1% low fat milk
¼ cup(s)
Uncooked ground turkey breast
1¼ pound(s)
Grated Parmesan cheese
¼ cup(s)
Egg
1 large egg(s), lightly beaten
Shallot
1 large, minced
Fresh parsley
3 Tbsp, flat leaf, chopped, divided
Table salt
1 tsp
Black pepper
½ tsp
Extra virgin olive oil
1 Tbsp
Escarole
4 cup(s), Swiss chard or kale, thinly sliced leaves, lightly packed
Canned cannellini beans
15½ oz, rinsed and drained