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Turkey Meatball Minestrone with Kale and White Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1 lb ground turkey
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 cups kale, chopped
  • Grated Parmesan, for serving

Instructions
 

  • In a mixing bowl, combine the ground turkey, breadcrumbs, egg, Italian seasoning, salt, and black pepper. Mix gently until just combined, then form the mixture into 1-inch meatballs.
  • Place the onion, carrots, celery, and garlic in the bottom of the slow cooker. Add the meatballs on top.
  • Pour in the chicken broth and diced tomatoes. Stir in the white beans and oregano.
  • Cover and cook on low for 6 hours.
  • Stir in the kale during the last 20 minutes of cooking so it wilts but stays bright.
  • Ladle into bowls and top with grated Parmesan before serving.

Notes

Form the meatballs a day ahead and keep them covered in the fridge so dinner prep moves faster. If the broth tastes too mild after cooking, add a pinch more salt or a dash of dried oregano right before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Knife