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Slow Cooker Meatball and Potato Soup | Easy Meal Prep Ideas

Here is a hearty and delicious soup that is gluten-free and guilt-free.
Course: Dinner, Soup
Cuisine: American
Keyword: dairy-free, Gluten-Free, Kid-Friendly, Low-Carb, Slow Cooker
Servings: 12 people
Calories: 258kcal
Author: Gale Compton



  • 1 pound lean ground turkey about 93% lean
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup panko breadcrumbs gluten-free
  • 1/2 yellow onion large, diced
  • 1 tablespoon olive oil


  • 3 russet potatoes large, cut into thin round slices
  • 1 carrot thinly sliced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • pinch of turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 yellow onion large, diced
  • 3 garlic cloves minced
  • 5 cups chicken broth
  • 13 1/2 ounces coconut milk can, we love Native Forest
  • 3 cups baby spinach loosely packed
  • 2 slices bacon nitrate-free


  • In a mixing bowl combine meatball ingredients and shape into 1-inch meatballs.
  • In a large skillet add oil, turn to medium heat, add meatballs, and lightly brown on both sides. Note: Meatballs should not be cooked through, just lightly browned on the outside.
  • In the meantime, add the soup ingredients to the slow cooker, except the baby spinach and bacon, stir to combine. Add the browned meatballs, cover and cook on low 6 to 8 hour. Cook bacon until crispy, crumble into small pieces and set aside.
  • At the end of cooking time, add spinach and cook just until wilted, approximately 10 minutes. Add crumbled bacon pieces to the top of soup when serving.


Serving: 1cup | Calories: 258kcal | Carbohydrates: 20g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 308mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 8