Description
This nutrient-dense and comforting soup is perfect for healthy weeknight dinners. Featuring succulent turkey meatballs, fresh carrots, celery, and tender orzo in a savory, herb-infused broth, this slow cooker meal requires minimal effort. The slow-cooking process ensures the meatballs stay moist and the vegetables perfectly tender, creating a restaurant-quality dish that warms the soul without ever needing constant stove attention.
Ingredients
1 lb Ground Turkey (93% lean)
2 tbsp Olive Oil
1 medium Onion, finely diced
3 cloves Garlic, minced
2 cups Mixed Vegetables (carrots, celery, kale)
1 cup Orzo or small pasta, cooked al dente
1/4 cup Parmesan Cheese, grated
1 tbsp Dried Herbs (thyme and parsley)
6 cups Low-sodium Chicken Broth
Instructions
Combine ground turkey, half the minced garlic, dried herbs, and two tablespoons of Parmesan in a large bowl.
Form the mixture into small, uniform meatballs using wet hands.
Heat olive oil in a skillet over medium-high heat and brown the meatballs on all sides for two minutes.
Transfer the browned meatballs into the slow cooker insert.
Add diced onions, remaining garlic, chopped carrots, and celery to the slow cooker.
Pour in the chicken broth until the ingredients are fully submerged.
Cover and cook on low for 4 hours.
Stir in the cooked orzo and top with remaining Parmesan cheese before serving.
Notes
Ensure you cook the orzo separately to prevent it from absorbing too much broth and becoming mushy during the slow cooking process. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg