Turkey Meatball Soup (Slow Cooker)

Name: Turkey Meatball Soup (Slow Cooker)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 , makes, about 55 ½-inch meatballs
Ingredients: ¼ cup milk; 2 slices bread; 1 pound lean ground turkey; 1 medium shallot; 2 cloves garlic; ½ teaspoon freshly grated nutmeg; 1 teaspoon oregano; ¼ teaspoon red pepper flakes; Kosher salt and freshly ground black pepper; ½ cup Parmigiano-Reggiano; 2 tablespoons Italian parsley; 1 egg; 1 tablespoon extra-virgin olive oil; 8 cups chicken or vegetable broth; 1 15- ounce can white Northern beans or other small white bean; 2 carrots; ½ yellow onion; 4 cups kale

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4.3

162 reviews

Good

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
8 , makes, about 55 ½-inch meatballs
Calories
244 kcal
Course
Main Course
Cuisine
Mediterranean

Turkey Meatball Soup (Slow Cooker)

Iris Warren

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This healthy spin on classic Italian Wedding Soup is made lighter with turkey meatballs, white beans, and plenty of kale, all in a light and comforting broth.

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Ingredients

Servings

¼ cup milk
2 slices bread
1 pound lean ground turkey , (85% lean)
1 medium shallot , finely chopped
2 cloves garlic , finely chopped
½ teaspoon freshly grated nutmeg
1 teaspoon oregano
¼ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
½ cup Parmigiano-Reggiano , grated, plus more for serving
2 tablespoons Italian parsley , chopped
1 egg , beaten
1 tablespoon extra-virgin olive oil
8 cups chicken or vegetable broth , (64 ounces)
1 15- ounce can white Northern beans or other small white bean , drained and rinsed
2 carrots , sliced
½ yellow onion , chopped
4 cups kale about 1 pound

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Instructions

Add milk to a large mixing bowl then tear the bread into chunks and add to the milk to soak. Add the turkey, shallot, garlic, nutmeg, oregano, red pepper flakes, salt and pepper, cheese, parsley, and egg and gently mix with your fingers until the mixture is combined. Use a small scoop or melon baller to form ½-inch balls.
Heat the olive oil in a large skillet over medium-high heat and lightly sear the meatballs for 1-2 minutes on each side. Remove from the pan and set aside.
Add the broth, beans, carrots, onion, and kale to the insert of a 5-7 quart slow cooker.
Drop the meatballs onto the kale, cover, and cook on low for 4 hours or until the meatballs float to the surface.
Serve the soup with grated Parmesan cheese, red pepper flakes, and fresh parsley leaves.

Notes

adapted from Slow Cooker: The Best Cookbook Ever

Nutrition Information

Show Details

Calories 244kcal (12%) Carbohydrates 23g (8%) Protein 25g (50%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 57mg (19%) Sodium 1063mg (44%) Potassium 860mg (25%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 6112IU (122%) Vitamin C 61mg (68%) Calcium 215mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 8, makes, about 55 ½-inch meatballs

Amount Per Serving

Calories 244 kcal

% Daily Value*

Calories	244kcal	12%
Carbohydrates	23g	8%
Protein	25g	50%
Fat	7g	11%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	57mg	19%
Sodium	1063mg	44%
Potassium	860mg	18%
Fiber	5g	20%
Sugar	2g	4%
Vitamin A	6112IU	122%
Vitamin C	61mg	68%
Calcium	215mg	22%
Iron	3mg	17%