Ingredients
Meatballs
Meatballs
Stir together all the meatball ingredients gently {you don’t want to over mix}. Shape them into teaspoon sized balls and refrigerate for at least 30 minutes.
Soup
Add all of the ingredients except the escarole or kale and parmesan cheese to a slow cooker. Turn on high and cover.
After 30 minutes, add in meatballs carefully. Cook on High for 5 hours or Low for 7 hours.
Remove bay leaves. Stir in escarole or kale and let cook for an additional 30 minutes.
Serve in soup bowls and top with parmesan cheese if desired.
Source: Memeinge
Meatballs
- 1 lb. lean ground meat {turkey breast, lean ground beef, or chicken breast}
- 1 egg
- 1/4 cup oats
- 1/4 cup grated parmesan cheese
- 1 TBSP dried parsley
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 cups no-salt added chicken or vegetable broth
- 4 cups water
- 1 onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 tsp salt
- 4 cups escarole {or kale}
- parmesan cheese for topping, if desired
Meatballs
Stir together all the meatball ingredients gently {you don’t want to over mix}. Shape them into teaspoon sized balls and refrigerate for at least 30 minutes.
Soup
Add all of the ingredients except the escarole or kale and parmesan cheese to a slow cooker. Turn on high and cover.
After 30 minutes, add in meatballs carefully. Cook on High for 5 hours or Low for 7 hours.
Remove bay leaves. Stir in escarole or kale and let cook for an additional 30 minutes.
Serve in soup bowls and top with parmesan cheese if desired.
Source: Memeinge