Categories: Slow Cooker
Ingredients
- 1 beaten egg
- 2 tbsp milk
- 3/4 cup soft bread crumbs
- 1 lb bulk Italian sausage
- nonstick cooking spray
- 2- 15 oz cans Great Northern beans, rinsed and drained
- 2 medium carrots, cut into 1/2-inch pieces
- 2 medium tomatoes, chopped
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper
- 5 cups chicken broth
- 4 cups chopped escarole
- Grated Parmesan
Directions
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For meatballs, in a large bowl combine egg, milk and breadcrumbs. Add sausage and mix well. Shape into 1-inch meatballs. Lightly coat a 12-inch skillet with cooking spray. Add meatballs and brown on all sides over medium heat. Drain meatballs.
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In a slow cooker place beans, carrots, tomatoes, onion, garlic, Italian seasoning and red pepper. Add meatballs to cooker. Pour broth all over.
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Cover and cook on LOW 10-11 hrs. Stir in escarole. Ladle soup into bowls and sprinkle with Parmesan.