Turkey Meatball & Kale Soup (slow cooker)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Turkey Meatball & Kale Soup (slow cooker) calories by ingredient
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Number of Servings: 8


    8 cups chicken broth
    4 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) sliced

    Turkey Meatballs:
    20 oz. lean ground turkey
    1/3 cup almond flour
    1 beaten egg
    2 cloves garlic, minced
    2 teaspoons minced dried onion
    1 teaspoon dried oregano
    1 teaspoon dried parsley
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground black pepper
    1/4 teaspoon salt
    1/2 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.

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