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Slow Cooker Italian Turkey Meatball Minestrone
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound ground turkey
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 1 teaspoon dried Italian seasoning
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 4 cups low-sodium chicken broth
  • 1 (14-ounce) can diced tomatoes
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1/2 cup small pasta shapes
  • 2 cups fresh spinach
  • Salt and black pepper, to taste
  • Fresh basil leaves, for serving

Instructions
 

  • Combine the ground turkey, breadcrumbs, egg, Italian seasoning, minced garlic, and Parmesan cheese in a mixing bowl. Mix gently until evenly blended, then roll the mixture into small meatballs about one inch across.
  • Place the meatballs in the slow cooker. Add the chicken broth, diced tomatoes, carrots, celery, and zucchini.
  • Cover and cook on low until the meatballs are cooked through and the vegetables have softened.
  • Stir in the white beans, pasta, and spinach. Continue cooking on high until the pasta reaches a tender texture.
  • Taste and adjust with salt and black pepper. Ladle into bowls and top each serving with a few fresh basil leaves.

Notes

Stir the spinach in at the very end so it keeps its bright color and does not overcook. If the soup thickens after storage, add a little extra broth when reheating to bring back the original consistency. You can form the meatballs the night before and keep them covered in the refrigerator until you are ready to start the slow cooker.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl