Appetizers / Soups / Salads

Turkey Meatball and Kale Soup (slow cooker) is for Dinner.

Turkey Meatball and Kale Soup (slow cooker) takes 30 minutes to prepare.

Turkey Meatball and Kale Soup (slow cooker) takes 300 minutes to cook.

Turkey Meatball and Kale Soup (slow cooker) makes 8 servings.

The ingredients for Turkey Meatball and Kale Soup (slow cooker) are:

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)

Here is how you make Turkey Meatball and Kale Soup (slow cooker):

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 informationServing Size:?Makes 8 servings of 8 meatballs each and about 1-1/4 cups soup.

The nutritional information for Turkey Meatball and Kale Soup (slow cooker) is:

• 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