Slow Cooker Meatball and Potato Soup | Easy Meal Prep Ideas
Here is a hearty and delicious soup that is gluten-free and guilt-free.
Servings: 12 people
Calories: 258kcal
Ingredients
Meatballs
- 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
Soup
- 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
Instructions
- 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.
Nutrition
Serving: 1cup | Calories: 258kcal | Carbohydrates: 20g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 308mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 8