Slow-Cooker Italian Meatball and Escarole Soup

Ingredients

• 2 slices hearty white bread, torn into 1-inch pieces
• 1/4 cup whole milk
• 1 ounce Parmesan cheese, grated (½ cup)
• 3 tablespoons minced fresh parsley
• 1 large egg yolk
• 1½ teaspoons minced fresh oregano or ½ teaspoon dried
• 4 garlic cloves, minced
• Salt
• pepper
• 1 pound ground turkey
• 2 teaspoons vegetable oil
• 1 onion, chopped fine
• 1/4 teaspoon red pepper flakes
• 6 cups chicken broth
• 1 can (15 ounces) cannellini beans, rinsed
• 1 head escarole (1 head), trimmed and sliced 1 inch thick