Skinny Slow Cooker Kale and Turkey Meatball Soup

This wholesome spin on traditional Italian wedding ceremony Soup is made lighter with turkey meatballs, white beans, and plenty of kale, all in a mild and comforting broth.


  • 1 pound lean ground turkey 85% lean
  • 1 medium shallot finely chopped
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon oregano
  • 1 egg beaten
  • 1 tablespoon olive oil
  • 2 carrots sliced
  • ½ yellow onion chopped¼ cup milk
  • 2 slices bread
  • 2 cloves garlic finely chopped
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper
  • ½ cup Parmigiano-Reggiano grated, plus more for garnish
  • 2 tablespoons Italian parsley chopped
  • 8 cups chicken or vegetable broth 64 ounces
  • 1 15- ounce can white Northern beans or other small white bean drained and rinsed
  • 4 cups kale about 1 pound


  1. add milk to a big blending 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 together with your palms until the mixture is combined. Use a small scoop or melon baller to form ½ inch balls.
  2. warmness the olive oil in a big skillet over medium high heat and lightly sear the meatballs for 1-2 minutes on every facet. do away with from the pan and set apart.
  3. upload the broth, beans, carrots, onion and kale to the insert of a five- to 7-quart sluggish cooker.
  4. Drop the meatballs onto the kale, cowl and prepare dinner on low for four hours or until the meatballs go with the flow to the floor.
  5. Serve the soup garnished with grated parmesan cheese, crimson pepper flakes and sparkling parsley leaves.

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