Turkey Meatball & Kale Soup (slow cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
Soup:8 cups chicken broth4 cups torn fresh kale (no stems)1-1/2 cups cooked garbanzos (1 15 oz. can drained)1 cup sliced peeled carrot (about 2 carrots)2/3 cup sliced onion (about 1/2 onion) slicedTurkey Meatballs:20 oz. lean ground turkey1/3 cup almond flour1 beaten egg2 cloves garlic, minced2 teaspoons minced dried onion1 teaspoon dried oregano1 teaspoon dried parsley1/2 teaspoon ground nutmeg1/4 teaspoon ground black pepper1/4 teaspoon salt1/2 cup freshly grated Parmesan cheese (plus more for garnishing the cooked soup)
First put the broth, kale, garbanzos, carrot, and onion into a large slow cooker (5 to 7 qt. size). Turn it on high to start.
Then mix up your meatballs - Mix all the meatball ingredients together including the half cup of grated Parmesan. (I use my hands to do this.)
Then make 64 meatballs - divide meat mixture in half and then the halves in half so the mixture is in quarters. Take each quarter and divide it in half so you have eighths - each eighth section will make 8 meatballs.
Add the meatballs to the warming soup mixture in the slow cooker. Turn heat on the slow cooker to low and cook for 4 - 6 hours, until the veggies are soft and the meatballs are cooked through. I don't think it would hurt to let the soup cook longer.
If you want to get the nutrition as listed, put 8 meatballs in a bowl and then ladle on 1-1/4 cups soup (avoiding the meatballs in your ladle-fulls of soup).
If you don't care about the exact nutrition, just ladle out bowls of soup with however many meatballs you want! :)
If you wish, top each bowl with a tablespoon or more of grated Parmesan. (1 tablespoon grated Parmesan for topping is included in the nutrition information
Serving Size:�Makes 8 servings of 8 meatballs each and about 1-1/4 cups soup.
Then mix up your meatballs - Mix all the meatball ingredients together including the half cup of grated Parmesan. (I use my hands to do this.)
Then make 64 meatballs - divide meat mixture in half and then the halves in half so the mixture is in quarters. Take each quarter and divide it in half so you have eighths - each eighth section will make 8 meatballs.
Add the meatballs to the warming soup mixture in the slow cooker. Turn heat on the slow cooker to low and cook for 4 - 6 hours, until the veggies are soft and the meatballs are cooked through. I don't think it would hurt to let the soup cook longer.
If you want to get the nutrition as listed, put 8 meatballs in a bowl and then ladle on 1-1/4 cups soup (avoiding the meatballs in your ladle-fulls of soup).
If you don't care about the exact nutrition, just ladle out bowls of soup with however many meatballs you want! :)
If you wish, top each bowl with a tablespoon or more of grated Parmesan. (1 tablespoon grated Parmesan for topping is included in the nutrition information
Serving Size:�Makes 8 servings of 8 meatballs each and about 1-1/4 cups soup.
Nutritional Info Amount Per Serving
- Calories: 259.8
- Total Fat: 10.1 g
- Cholesterol: 78.7 mg
- Sodium: 1,490.3 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 4.6 g
- Protein: 28.0 g
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