Turkey Meatball Soup (Slow Cooker)

This hearty and comforting Turkey Meatball Soup is perfect for chilly days when you crave something warm, nutritious, and easy to prepare. Made in the slow cooker, it requires minimal hands-on time but delivers maximum flavor. Lean turkey meatballs are paired with a savory broth filled with vegetables like carrots, celery, and tomatoes, creating a wholesome, satisfying dish. The beauty of this recipe is in its simplicity—tender meatballs, a rich broth, and plenty of veggies come together with the help of your slow cooker, making it the ultimate no-fuss meal for busy weeknights. Plus, it’s a great way to sneak in extra veggies for the whole family!

Ingredients:

For the meatballs:

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

For the soup:

• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, with juices
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1 1/2 cups fresh spinach or kale (optional)
• 1/2 cup small pasta (like orzo, ditalini, or small shells) (optional)

Instructions:

1. Prepare the meatballs: In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, pepper, and red pepper flakes (if using). Mix until just combined. Form the mixture into 1-inch meatballs and set them aside on a baking sheet or plate.
2. Layer the slow cooker: Place the carrots, celery, onion, garlic, and diced tomatoes into the bottom of the slow cooker. Pour in the chicken broth, and add the dried thyme and basil. Season with a pinch of salt and pepper.
3. Add the meatballs: Gently add the turkey meatballs to the slow cooker. They may sink into the broth, which is fine. Stir everything to combine, but be careful not to break the meatballs apart.
4. Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are fully cooked through and the vegetables are tender. If using pasta, add it in the last 30 minutes of cooking so it doesn’t overcook.
5. Finishing touches: About 10 minutes before serving, stir in the spinach or kale if desired. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve: Ladle the soup into bowls and enjoy! Optionally, serve with a slice of crusty bread or a sprinkle of grated Parmesan cheese for an extra touch.