Slow Cooker Turkey Meatball Soup Recipe

Slow Cooker Turkey Meatball Soup in bowl with spoon

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.

Course Main Course

Cuisine Mediterranean

Keyword turkey meatball soup

Prep Time 30

Cook Time 4 12

Total Time 4 42

Servings (makes about 55 ½-inch meatballs)

Calories 214kcal

Equipment

7 qt. Slow Cooker Crock Pot

Ingredients

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