Slow-Cooker Italian Meatball and Escarole Soup

Name: Slow-Cooker Italian Meatball and Escarole Soup
Yield: Serves 6
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

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A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6

TIME4 to 6 hours on low or 3 to 5 hours on high

Slow cooker size4 to 7 quarts

Slow-Cooker Italian Meatball and Escarole Soup

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

Hearty beans, delicate meatballs, and wilted greens make for a classic Italian soup, but timing this dish in a slow cooker took extra care. While most bean-based soups start with cooking dried beans for hours before adding the meatballs, th...

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