Turkey meatball and escarole soup

Turkey meatball and escarole soup

Total Time
4 hr 35 min
35 min
4 hr
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.


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 99% fat-free ground turkey breast

1¼ pound(s)

Grated Parmesan cheese

¼ cup(s)


1 large egg(s), lightly beaten


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


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

Canned cannellini beans

15½ oz, rinsed and drained


  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