Sunday, April 17, 2011

Turkey Meatball & Spinach Soup

While my mother was here we went through my recipe box and I let her pick and choose what we were going to eat. This was one of the recipes she picked and it was one I had never made before. Gotta like that, right? It originally called for Escarole, but since I had spinach on hand, and the recipe even said to substitute spinach if escarole wasn't available, that's what we used and we both really enjoyed it. It's a perfect light Spring dinner! Also, because it was made in the crockpot, it was so fast to throw together! If you're going to make it on the stove, though, boil the meatballs in a shallow dish in the microwave then plop them on in!

Turkey Meatball & Spinach Soup
  • 3 large carrots - chopped (as you see, I just used an entire small bag of baby carrots)
  • 10 c chicken broth
  • 1/2 lb Escarole or Spinach chopped into bit size pieces
  • 1 lb ground turkey
  • 1 small onion minced
  • 2 large eggs - beaten
  • 1/2 c plain dry bread crumbs
  • 1/2 c freshly grated Parmesan (plus more for garnish)
  • salt and pepper to taste
--In large slow cooker, combine carrots and chicken broth. Stir in the escarole. Cover and cook on low for 4 hours.
--In a medium bowl, combine the rest of the ingredients and mix well. Shape into 1 inch bowls and carefully plop into the crockpot. Cook on low for another 4 hours.
-- Serve with additional cheese on top with some crusty bread on the side.

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