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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours. | 2. In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark. | 3. Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese. | 4. Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	3		chopped	88.56	20.6928	2.0088	0.5184
chicken broth	10	cups		781.2	18.9	111.384	26.208000000000002
escarole	1/2		washed cut	14.25	2.3025	0.8625	0.135
turkey	1	lb	ground	648.2681	0.5893	98.1016	25.5681
onion	1		mindced	28.0	6.537999999999999	0.77	0.07
egg	2		beaten	143.0	0.72	12.56	9.51
breadcrumb	1/2	cup		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.