Turkey meatball and escarole soup
2
Points®
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. Option: Add 1 cup of sliced white mushrooms or earthy cremini mushrooms to the soup along with the meatballs in step 4.
Ingredients
Whole wheat bread
2 slice(s)
Reduced sodium chicken broth
8 cup(s)
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)
Shallot
1 large
Fresh parsley
3 Tbsp
Table salt
1 tsp
Black pepper
½ tsp
Extra virgin olive oil
1 Tbsp
Escarole
4 cup(s)
Canned cannellini beans
15½ oz
Instructions
1
Mix together bread and milk in large bowl; let stand until softened, about 5 minutes. Add turkey, Parmesan, egg, shallot, 2 tbsp parsley, salt, and pepper, stirring until mixed well but not overmixed.
2
With damp hands, shape turkey mixture into 24 meatballs, using about 2 tbsp 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 tbsp parsley.
5
Serving size: 1 1/3 cups soup and 3 meatballs
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