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.
We’re all feeling it, aren’t we? It wouldn’t be the New Year without focusing on cleaning up, clearing out and and cleansing from tip to toe.
Keeping with my new year tradition every single year, I’m taking advantage of my healthy resolve and I’m eating clean. This week. And maybe next. With just a side of butter and maybe a bite or six of cheese. And please, don’t hold it against me if there’s a nibble of chocolate here and there.
Balance, it’s the new black.
In thinking about eating strategies and menu planning, I still have cravings that need to be filled. Savory but simple. Filling and fortifying.
And can we make it in the slow cooker please?
Meatballs. I’m a fan. Proof → Mexican Turkey Meatballs with Avocado Smash. Or Tabasco Chicken Meatballs in a Spicy Tomato and Apricot Sauce.
While these full fledge meatball recipes are delish, I’m craving bite size babies. In something warm and comforting. Like soup to steel me for the winter chill.
You may have already guessed my Skinny Slow Cooker Kale and Turkey Meatball Soup is a riff on Italian Wedding Soup, of which there are some great recipes by other food bloggers. But like every girl, I wanted to be the bride instead of the bridesmaid so I created my own version.
About the Recipe
This recipe is another one of mine that celebrates one pot slow cooker cooking. I rolled these turkey baby balls out, cut up a few veggies and did a quick sear of the meatballs then plopped it all in the slow cooking pool so I could leave the house for a few hours and let it do its thing.
While most ground turkey in the grocery stores is 93% fat free, I prefer more fat in my turkey so the meatballs don’t dry out. But, if you’re really watching the calories, go for the low-fat version anytime.
**Amended** Several commenters noted the meatballs fell apart while cooking. To avoid that, be sure to lightly sear the meatballs in a large skillet before adding to the slow cooker.
I used kale in this version—my favorite green leafed filler—but escarole, swiss or rainbow chard and even spinach would add the hearty veggie heft this soup calls for. If you’re hoping for the leaves to retain their bright green color, add the kale in the last 1 ½ hours of cooking. If you’re not concerned, they cook up tender and flavorful with the total cooking time.
I thought about adding in a can of diced tomatoes for another layer of flavor. Maybe next time. And if you beat me to it, let me know what you think.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Skinny Slow Cooker Kale and Turkey Meatball Soup
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 pepper
- ½ cup Parmigiano-Reggiano , grated, plus more for serving
- 2 tablespoons Italian parsley , chopped
- 1 egg , beaten
- 1 tablespoon 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- to 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 garnished with grated parmesan cheese, red pepper flakes and fresh parsley leaves.
Notes
Nutrition
If You Liked This Recipe, You’ll Like These:
- Italian Meatball Minestrone Soup
- Slow Cooker Tortellini Soup with Sausage and Kale
- Italian Wedding Soup
- Slow Cooker Tuscan White Bean and Sausage Soup
And lest you think this is my first meatball rodeo, check out this blast from the past: My Matzo Ball Soup with Chicken Meatballs. Matzo balls are my weakness.
As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.
I made this delicious recipe this week and I love it! I did it on the stove and not the slow cooker and it came out great. I work late hours at times and this is perfect for 8pm dinner!
So glad it worked out for you!
Great recipe! For anyone using an Instant Pot, I seared meatballs in the pot first, deglazed with veg stock, added all ingredients in (added egg noodles) and cooked on pressure cook for 4 minutes. Garnished with green onion – delish!
Thanks Hannah!
Can you freeze this soup? I have made it twice, it is delicious. Thanks for your thoughts.
Hi Jamie, I haven’t frozen it before, but I’m guessing you could.
It’s listed as a light soup but no nutritional or caloric information is listed? What is the per serving nutritional info?
Can you use frozen turkey meatballs??
This soup looks really healthy. Definitely worth a try. It looks very asian for some reason.
This soup was amazing. I seared the meatballs and they all stayed together. Great flavour! Def make this again.
What a Waste of perfectly good ingredients. The Meatballs in this soup turned into slush. :(
Hi Lissette, I’ve amended the recipe to include searing the meatballs before adding to the slow cooker to help the meatballs bind together while cooking. Sorry it didn’t work out for you.
yummy! just came across your recipe on pinterest! we’re bread-free (i know, tragic!), so is the bread necessary?
can’t wait to try it!
Not good at all. The meatballs cooked, but none of the other vegetables did. Tasted like meatballs in water. My husband and I are great cooks, but we just couldn’t save this recipe… Or even finish eating it.
Yeah I am having the same trouble. My veggies are all still practically raw. Fortunately I had started it at noon. I’m going to turn it up to high for another 2-3 hours and hopefully it’ll be done properly before it gets way too late to eat dinner.
I made this last week and I really enjoyed it! I get off work late most nights, so I made the turkey meatballs first, and I refrigerated them until the next day. The next night I put everything in the slower cooker and dumped my meatballs on top, but I didn’t get to enjoy the soup until the day after because it was midnight! This soup really gets better the day after day. My meatballs held up well, even though I was afraid they had too little fat content. Maybe refrigerating them overnight helped? I will make this again, but if you find that the flavors aren’t quite working just give it day and I’m sure you’ll be pleasantly surprised.
This is great, but it needs to be cooked on high. 4 hours on low led to pink meatballs that never cooked through.
I tried this soup and it was a terrible failure. The recipe doesn’t say to brown the meatballs or to saute the onions prior to cooking. Kind of my fault, as I should have known better.
Ditto, Shirley. It was very frustrating to make (and fail at making!!). The meatballs just disintegrated in the broth and it ended up rendering a greasy, flesh colored mess!
Sorry you had that experience. Perhaps the amount of fat in the ground turkey (or lack thereof) contributed to the meatballs not staying together. I used lean rather than extra lean. I’ve amended the ingredient list.
So either I have a 3QT slow cooker or this recipe requires a 7QT. (I’m pretty sure it’s the latter). It’s cooking now but it was just ever-so-slightly too full of stuff when I followed the directions to a “T” and I had to put a cloth napkin around the slow cooker to soak up the slow drips over the edges.
I have the larger 6 quart slow cooker. I will amend that in the directions. Thanks for pointing it out.