Turkey Meatball Soup (Slow Cooker)
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 , makes, about 55 ½-inch meatballs
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Calories
244 kcal
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Course
Main Course
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Cuisine
Mediterranean
Turkey Meatball Soup (Slow Cooker)
Description
Turkey Meatball Soup (Slow Cooker) combines moist, well-seasoned turkey meatballs with white beans, carrots, kale, and a savory chicken broth base. The meatballs are mixed with soaked bread, garlic, shallots, spices including nutmeg and oregano, Parmesan, and egg to bind, then lightly seared to develop a slight crust. In the slow cooker, the meatballs gently cook in broth with vegetables until they float to the surface. This technique ensures tender meatballs that hold shape while imparting flavor to the soup.
The soup delivers a balanced flavor with aromatic herbs, a hint of warmth from red pepper flakes, and a mild richness from cheese. The kale adds earthiness and texture, while the white beans provide soft heartiness. The slow cooking melds all elements into a comforting broth with meatballs suspended throughout.
This soup is suitable for serving as a complete meal on its own, especially on cooler days when a warm, protein-rich stew is desired. Garnishing with additional Parmesan, red pepper flakes, and parsley adds brightness and layered flavor at serving. Using the slow cooker allows unattended cooking flexibility while developing depth of flavor.
Adaptations include using vegetable broth as a substitute or adjusting spice levels. The meatball mixture can be easily portioned for even cooking. Light searing the meatballs before slow cooking improves their texture. Using fresh herbs enhances aromatic quality. Parmesan cheese lends a savory nuance that distinguishes this soup.
Ingredients
- ¼ cup milk
- 2 lices bread
- 1 pound ground turkey 85% lean, lean
- 1 shallot finely chopped, medium
- 2 cloves garlic , finely chopped
- ½ teaspoon nutmeg freshly grated
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ½ cup Parmigiano-Reggiano cheese grated, plus more for serving
- 2 tablespoons Italian parsley , chopped
- 1 egg , beaten
- 1 tablespoon extra-virgin olive oil
- 8 cups chicken broth 64 ounces, or vegetable broth
- 1 15- ounce white northern beans drained and rinsed, canned or other small white bean
- 2 carrot sliced
- ½ yellow onion , chopped
- 4 cups kale about 1 pound
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
- This recipe is adapted from Slow Cooker: The Best Cookbook Ever.
- Lightly sear the meatballs before adding to slow cooker to improve their texture.
- Serve with extra grated Parmesan and fresh parsley for added flavor.
- Vegetable broth can be used in place of chicken broth for a different flavor base.
- Check meatballs for doneness when they float to the surface, indicating they are cooked through.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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