Turkey Meatball & Kale Soup (slow cooker)

Soup:
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.