Skinny Slow Cooker Kale and Turkey Meatball Soup

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.

Course Main Course

Cuisine Mediterranean

Keyword turkey meatball soup

Prep Time 15

Cook Time 4

Total Time 4 15

Servings , makes, about 55 ½-inch meatballs

Calories 244kcal

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

adapted from Slow Cooker: The Best Cookbook Ever

Nutrition