Slow Cooker Italian Meatball and Escarole Soup
Ingredients
- 2 slices hearty white bread , torn into 1-inch pieces
- 1/4 cup whole milk
- 1 ounce Parmesan cheese , grated (½ cup)
- 3 tablespoons minced fresh parsley
- 1 large egg yolk
- 1½ teaspoons minced fresh oregano or ½ teaspoon dried
- 4 garlic cloves , minced
- Salt and pepper
- 1 pound ground turkey
- 2 teaspoons vegetable oil
- 1 onion , chopped fine
- 1/4 teaspoon red pepper flakes
- 6 cups chicken broth
- 1 can (15 ounces) cannellini beans , rinsed
- 1 head escarole (1 head), trimmed and sliced 1 inch thick
Instructions
Slow-Cooker Italian Meatball and Escarole Soup serves 6 original recipe by America's Test Kitchen.
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