Turkey meatball and escarole soup

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