Slow Cooker Turkey Meatball Soup
A cozy, easy, and flexible soup filled with turkey meatballs and veggies, perfect for busy weeknights.
Ingredients
For the meatballs
- 1 pound Ground turkey (lean) You can use other types of ground meat if preferred.
- 1 egg Bind the meatballs.
- 1/2 cup Breadcrumbs or panko For coating the meatballs.
- 1/2 cup Grated onion or onion powder For flavor.
- 1 teaspoon Garlic (fresh or powder) For flavor.
- 1 tablespoon Italian seasoning For seasoning the meatballs.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
For the soup
- 2 cups Carrots, diced Add firm veggies first.
- 2 cups Celery, chopped Add firm veggies first.
- 1 medium Zucchini, diced Can substitute with other quick cooking veggies.
- 1 can (14.5 ounces) Crushed tomatoes For the soup base.
- 4 cups Chicken broth or turkey broth For the soup base.
- 2 cups Spinach or kale, chopped Add at the end of cooking.
- 1 cup Optional: small pasta or rice Add cooked at the end for extra heartiness.
Instructions
Preparation
- Add chopped carrots, celery, and any firm veggies to the slow cooker.
- Pour in broth and tomatoes, then add seasoning.
- Gently drop in the turkey meatballs.
Cooking
- Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- Stir in spinach or kale during the last 10 minutes of cooking.
Notes
For best results, do not overmix the meatballs, make them small, and season the broth well. Add quick-cooking veggies later to avoid overcooking.