Category — Soups
Another Slow Cooker Soup: Escarole With Turkey Meatballs
I’m not sick of soup yet, and I hope you aren’t either. While D. did request a “solid meal” when he returns end of week, even he’s been digging the soup lately. And who wouldn’t? They’re hearty, healthy, flavorful, warm, cheap and easy. D. gets dinner made for him, most nights, but easy on me is easy on him. ‘Cause as we say in our house, “if mama ain’t happy, no one’s happy.”
This soup takes a bit longer to prep than the Slow Cooker Taco Soup I made the other day – but not too long. It’s about 40 minutes of your time, total – that includes rolling up the little meatballs, which are so cute, and so tasty, you’ll be glad you made the effort.
Slow Cooker Escarole Soup With Turkey Meatballs
4 carrots, halved lengthwise then cut into 1/2-inch 1/2-circles 12 c. low-sodium chicken broth 1 head escarole, roughly chopped 1 lb. ground turkey breast 1 medium onion, finely chopped 2 large eggs, lightly beaten 1/3 c. plain whole wheat dry breadcrumbs 1 T. Italian seasoning blend 1/3 c. finely grated Parmigiano-Reggiano cheese, plus more for serving Kosher salt and freshly ground black pepper
In a large (mine is 6-qt.) slow cooker, combine the carrots, escarole and chicken broth. Cook on low for 4 hours, making sure your escarole gets submerged in the chicken broth. Meanwhile, in a large bowl combine the turkey, 1/3 c. cheese, breadcrumbs, Italian seasoning, eggs and some salt & pepper (best way to do this is with your hands). Rinse your hands and fashion the turkey mixture into 1-inch meatballs. Place on a plate or cookie sheet and cover. Keep in the refrigerator until it’s time to place the meatballs in the soup. After your veggies have cooked for 4 hours, carefully put the meatballs in the soup, recover the slow cooker, and cook on high for another 3 hours, until the meatballs are cooked through. Stir and taste for seasonings, adding more salt and pepper as needed. Serve topped with additional Parmigiano-Reggiano sprinkled on top.
Serves 6. You could add some small cooked pasta to this just before serving if you like. Good with a crusty loaf of bread, and if you’re L., slather that with LOTS of butter. Mmmmmmm.
© 2010, Semi-Sweet. All rights reserved.
February 3, 2010 2 Comments
Slow Cooker Taco Soup
Oh. My. Goodness. This was so tasty, and wait, guess what? You make it in the CROCKPOT! Yes! All you’ve gotta do is open a few containers and chop an onion. Super delicious and a dump-n-go preparation? Too good to be true? No, folks, trust me, it’s not. Read on for the deets!
Slow Cooker Taco Soup
3/4 lb. boneless, skinless chicken breast1 (26.46-oz.) tetra pak chopped tomatoes (I like Pomi brand)
1 (16-oz.) jar of enchilada sauce (I used Frontera brand – it’s quite good) 1 medium onion, diced 1 (15-oz.) can pinto beans (but kidney or black would be great too, and remember Eden brand has no BPA in their can lining)
1 (4-oz.) can chopped green chilis (mild, med. or hot – to your taste)
2 cloves garlic, minced
4 c. low-sodium chicken broth
2 t. ground cumin
1 t. chili powder
1 T Kosher salt
1 bay leaf
2 c. frozen corn (don’t bother thawing) any taco fixin’s you like, for serving, i.e., tortilla chips, sour cream, grated cheddar cheese, chopped cilantro
Put the raw chicken breast, tomatoes, enchilada sauce, onion, chiles and garlic into the slow cooker. Pour in chicken broth and season with cumin, chili powder, salt and bay leaf. Stir in the corn. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shortly before serving, shred the chicken and return it to the cooker to mix with the soup. Taste and adjust seasonings as needed. Remove the bay leaf and serve topped with your fixings – crushed corn tortilla chips, sour cream, cheese, etc.!
Serves 4.
© 2010, Semi-Sweet. All rights reserved.
February 1, 2010 5 Comments
