Monday, November 10, 2014

Crockpot Minestrone and Mini Turkey Meatball Soup

Happy crockpot Monday! I am so excited it's crockpot Monday again, I took a few weeks off to eat some leftover crockpot meals I had frozen in. I have been really excited about making this soup for awhile. I sat brainstorming it for a long time because I wanted to get it just right. 

Soup has been my thing lightly if you couldn't already tell. It's been great to have too because the weather has been too cold for my liking, so warming up with a bowl of soup has been perfect. This soup is different than a classic minestrone because it doesn't have beans or noodles, plus it is significantly lower in calories. It also makes a TON of food and it freezes and heats up great. If you're looking for a light, yet filling soup look no further my friends!

Crockpot Minestrone and Mini Turkey Meatball Soup
  • 1.3 lb extra lean ground turkey
  • 1/2 cup gf breadcrumbs 
  • 1/4 cup parmesan cheese
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • pepper, to taste
  • 32 oz organic low sodium chicken broth
  • 28 oz organic petite diced tomatoes
  • 1 medium yellow onion, diced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1.5 cups diced carrots
  • 8 oz chopped organic baby bella mushrooms
  • 8 oz green beans, ends trimmed off and cut into small chunks

In a large mixing bowl combine breadcrumbs, parmesan cheese, egg, minced garlic and olive oil.

Once that is loosely mixed add in ground turkey and thoroughly combine.

Use your hands and roll ground turkey into tablespoon size meatballs. Place meatballs on lined baking sheet. I was able to get 48 mini meatballs. 

Spray a skillet with nonstick cook spray and heat to medium/low. 

Doing 8-10 meatballs at a time brown the meatballs. Do not cook them all the way through! It is important to brown the meatballs because it really seals in the flavor. It should take about 1.5 minutes to brown a meatballs on both sides, time varies depending on the heat setting and your stove.

Place browned meatballs back on baking sheet and brown remaining meatballs. You can easily prepare the meatballs a day ahead of time, just place them in a sealed ziploc bag or container in the fridge.

In a crockpot place half of the cut up veggies. 

Next, add in half of the meatballs. 

Pour in half of the chicken broth and slightly less than half of the petite diced tomatoes.  

Layer in remaining vegetables and then the rest of the meatballs. 

Pour the remaining chicken broth in and add the rest of the petite diced tomatoes in.

Cover crockpot and allow to cook for 6-8 hours on low.

Before serving stir soup. Garnish with a sprinkle of additional parmesan cheese if you choose. Transfer any leftovers into an airtight container and keep in fridge for 5 days or freeze for up to 6 months. 

Nutrition per serving (makes 10-12 large servings):
Calories: 157
Carbs: 9 grams
Fiber: 2 grams
Fat: 7 grams
Protein: 15 grams
Sodium: 228 mg
Sugar: 3 grams

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