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Turkey Meatball Soup (Slow Cooker)
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.
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 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
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
- adapted from Slow Cooker: The Best Cookbook Ever
Nutrition Information
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
% 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.