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Crockpot Italian Turkey Meatball Soup with Zucchini and Spinach
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound lean ground turkey
  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, diced
  • 2 medium zucchini, sliced into half-moons
  • 5 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 cloves garlic, minced
  • 3 cups fresh spinach
  • Chopped fresh basil for serving

Instructions
 

  • In a mixing bowl, combine the ground turkey, egg, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper. Mix until evenly combined, then form the mixture into 1-inch meatballs.
  • Place the diced onion, sliced zucchini, chicken broth, diced tomatoes with their juice, and minced garlic into the slow cooker. Stir gently to combine.
  • Add the meatballs to the slow cooker, arranging them in a single layer if possible.
  • Cover and cook on low for 6 hours or on high for 3 hours until the meatballs are cooked through.
  • Stir in the fresh spinach during the last 20 minutes of cooking so it wilts but keeps its color.
  • Ladle the soup into bowls and top each serving with chopped fresh basil.

Notes

Stir the spinach in only at the end so it stays vibrant instead of turning dull. If you want a thicker broth, mash a few of the cooked zucchini pieces against the side of the pot before adding the spinach. Leftovers keep well in the refrigerator for three days and reheat gently on the stove without breaking up the meatballs.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl