Healthy Turkey Meatball Soup

Fall is here.  There’s a crisp bite in the air, leaves are changing, and I’ve experienced my first cold.  Which means it’s time for soup.  I’ve already declared I making amazing soup, but this Fall I plan on experimenting with a variety of recipes.  Here’s the recipe for a white bean kale soup.  Plus it contains meatballs, the best part of italian wedding soup in my opinion.  If that hasn’t sold you on trying this soup this will: you make it in a crock pot.  It’s almost as easy as making scrambled eggs.

Ingredients ( Turkey Meatballs):

¼ cup milk
2 slices bread
1 lb ground turkey
1 medium shallot, finely chopped
2 cloves garlic, finely chopped
1 tsp oregano
1/4 tsp red pepper flakes
kosher salt and freshly ground pepper
½ cup Parmigiano-Reggiano, grated
2 TBSP Italian parsley, chopped
1 egg, beaten

Instructions for Turkey Meatballs:

  1. Pour milk into a large mixing bowl then tear the bread into chunks and add to the milk to soak.
  2. Add the turkey, shallot, garlic, oregano, red pepper flakes, salt and pepper, cheese, parsley and egg.
  3. Gently mix with your fingers until the mixture is combined.
  4. Form into ½ inch balls.

Ingredients for Soup:

8 cups chicken or vegetable broth (64 ounces)
1 15-ounce can white beans, drained and rinsed
2 carrots, sliced (I used one super large one)
½ yellow onion, chopped (I used 1 whole small one)
4 cups kale (about 1 pound)

Instructions for Soup:

  1. Add the broth, beans, carrots, onion and kale to the insert of a 5- to 7-quart slow cooker.


Totally didn’t leave enough room for the meatballs #botchandlearn

2.  Drop the meatballs onto the kale, cover and cook on low for 5 hours or until the meatballs float to the surface.

3.  Serve the soup garnished with grated parmesan cheese.

Botch and Learn:

What is a shallot?  It looks like a red onion but elongated.  Just a warning, it will make you cry like an onion too!  Thinly slicing this was the hardest part of making this soup.  It was torture.  So I looked up some tips to spare you the discomfort.

  • Peel under running water
  • Place in freezer for 30 minutes before slicing
  • Cut them in half from root to tip, then place cut side down.  Make horizontal slices towards the root, leaving it entact.  Then cut cross-wise thinly.

My crockpot literally just fit all the ingredients.  All of the meatballs were floating at the top from the get-go.  I tried pushing them down but they got squished.  So I left them there and waited for them to firm up before I attempted to do this again.  Avoid this completely by using a larger crock pot.


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