Turkey Meatball Soup

This turkey meatball soup is a healthier spin on classic Italian wedding soup and is made lighter with ground turkey meatballs, white beans, and plenty of kale, all in a comforting broth.

A Slow Cooker Soup That’s Perfect for Busy Weeknights

When cozy soup season is in full swing, that’s when my trusty slow cooker gets the most use. I’m a big fan of workhorse appliances that make weeknight dinners a total breeze, and this slow cooker turkey meatball soup fits into that category.

If you’re a fan of my Italian wedding soup, then you will definitely love this one too. It’s light yet comforting, featuring a broth that’s full of flavor, juicy turkey meatballs, hearty veggies, and Italian seasonings.

The soup cooks in just 4 hours on low, but you can also skip the slow cooker and make it on the stovetop in about 30 minutes if you need dinner on the table ASAP.

Enjoy!

Ingredients for the Turkey Meatballs and Soup

The full recipe, with amounts, can be found in the recipe card below.

• Milk — Tenderizes the ground turkey, keeping the meatballs juicy and never dry.
• Bread — Bread absorbs all of the juices in the meatballs and holds them there so the meatballs don’t dry out when getting cooked.
• Ground turkey — Buy 85% lean. If your ground turkey is too lean, your meatballs will turn out dry and crumbly.
• Aromatics — Chopped shallot and garlic give the meatballs a nice savory flavor.
• Herbs and spices — Freshly grated nutmeg, dried oregano, red pepper flakes, and fresh parsley infuse the meatballs with layers of flavor.
• Parmigiano-Reggiano — For flavor and also for binding the meatballs.
• Egg — Prevents the meatballs from falling apart.
• Chicken or vegetable broth — Even better if you have homemade chicken broth on hand 😉
• White beans — I use canned Great Northern beans here, but any small white bean would work great (including homemade cannellini beans!).
• Veggies — Carrots, onion, and kale add flavor, heft, and color to the soup.

How to Make Turkey Meatball Soup

1. Make the meatball mixture. The trick to making super juicy and tender turkey meatballs that don’t crumble or fall apart in the soup is to soak the bread pieces in milk for 10 minutes before mixing with the rest of the ingredients.

2. Shape the meatballs. For the quickest and easiest assembly, portion out the meatball mixture with a small cookie scoop and then roll into perfect balls between your hands. (Dampening your hands with water prevents sticking.)
3. Sear the meatballs. This is the other trick to making turkey meatballs that actually stick together. I know it’s an extra step, but you’ve got to brown them on each side for a minute or two so they retain their shape later.

4. Add everything to the slow cooker and let it work its magic. Use a 5-7 quart slow cooker and add everything to the insert. You’ll know the soup is done when the meatballs float to the top.
5. Top and serve. Serve the soup with grated Parmesan cheese, red pepper flakes, and fresh parsley leaves.

FAQs

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4.26 from 54 votes

Slow Cooker Turkey Meatball Soup Recipe

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

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Course Main Course

Cuisine Mediterranean

Keyword turkey meatball soup

Prep Time 30 minutes minutes

Cook Time 4 hours hours 12 minutes minutes

Total Time 4 hours hours 42 minutes minutes

Servings 8 (makes about 55 ½-inch meatballs)

Calories 214kcal

Equipment

• 7 qt. Slow Cooker Crock Pot

Ingredients 

½x1x2x3x

• ¼ cup milk
• 2 slices white sandwich bread
• 1 pound 85% lean ground turkey
• 1 egg yolk, beaten
• ½ cup ground Parmesan cheese, plus more for serving
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced or pressed
• 2 tablespoons Italian parsley, chopped
• 1 ½ teaspoon dried oregano
• 1 ½ teaspoon kosher salt, divided
• 1 ½ teaspoon freshly ground black pepper, divided
• ¼ teaspoon red pepper flakes
• 8 cups chicken or vegetable broth (64 ounces)
• 1 15- ounce can white Northern beans or other small white beans, drained and rinsed
• 2 carrots, peeled and sliced
• ½ yellow onion, chopped
• 4 cups chopped lacinato kale, about 1 pound
• 1 teaspoon dried thyme

Instructions

• Add ¼ cup milk to a large mixing bowl. Tear 2 slices of white sandwich bread into small chunks, then mix them into the milk to soak for 10 minutes.
• Then, add 1 pound ground turkey, 1 beaten egg, ½ cup ground Parmesan cheese, 1 chopped shallot, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 ½ teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon red pepper flakes. Gently fold and mix until the mixture is combined.
• Use a small scoop or melon baller to form ½-inch balls on a parchment-lined baking sheet. Wet your hands, and roll the meatballs in your palms until smooth, placing them back on the baking sheet.
• Preheat the oven to 375°F, and bake the meatballs for 12 minutes.
• Add 8 cups chicken broth, 15-ounces canned white beans (drained), 2 sliced carrots, ½ chopped onion, 4 cups chopped kale, 1 teaspoon dried thyme, 1 teaspoon Kosher salt, and 1 teaspoon freshly ground black pepper to the insert of a 5-7 quart slow cooker and stir to combine.
• Gently drop the meatballs on top of the kale, cover, and cook on LOW for 4 hours or until the meatballs float to the surface and the vegetables soften.
• Serve the soup with more grated Parmesan cheese and red pepper flakes if desired.

Notes

adapted from Slow Cooker: The Best Cookbook Ever

Storage: This soup will keep in an airtight container in the refrigerator for 3-4 days. It also freezes great and will keep in the freezer for about 3 months.

Nutrition

Calories: 214kcal | Carbohydrates: 21g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 1492mg | Potassium: 620mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3825IU | Vitamin C: 13mg | Calcium: 200mg | Iron: 3mg

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