Turkey Meatball And Escarole Soup

• 3 large carrots, chopped
• 10 cups chicken broth
• 1/2 lb escarole, washed and cut into bite-size bits
• 1 lb ground turkey
• 1 small onion, mindced
• 2 large eggs, beaten
• 1/2 cup plain breadcrumbs
• 1/2 cup grated parmesan cheese, Parmigiano-Regianno recommended
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
2. In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
3. Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
4. Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.

carrots, chicken broth, bits, ground turkey, onion, eggs, breadcrumbs, parmesan cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/turkey-meatball-and-escarole-soup-403237 (may not work)