Tender meatballs in a savory, chili-like soup deliver a taste sensation the whole family will love. You can use sweet, medium or hot Italian sausage, depending on your heat preferences! —Amanda Bowyer, Caldwell, Idaho

Ingredients

• 1 large egg
• 3 tablespoons 2% milk
• 1/3 cup seasoned bread crumbs
• 1 pound bulk italian sausage
• 1/2 pound ground turkey
• 2 cans (14-1/2 ounces each) diced tomatoes
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 green onions, thinly sliced
• 1 teaspoon italian seasoning
• 1 teaspoon dried minced garlic
• 1/2 teaspoon crushed red pepper flakes
• additional thinly sliced green onions, optional

Directions

1. In a large bowl, combine egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain.
2. Transfer meatballs to a 3-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.