4.3 from 162 votes
Turkey Meatball Soup (Slow Cooker)
This slow cooker soup features tender turkey meatballs seasoned with garlic, herbs, and nutmeg, combined with white beans, carrots, kale, and flavorful broth. The meatballs are lightly seared before slow cooking to develop texture, then simmered until they float, signaling doneness. The broth incorporates mild spices and Parmesan cheese, making this a hearty and nourishing dish for a cozy meal.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 , makes, about 55 ½-inch meatballs
Amount Per Serving
Calories 244
% 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.