Slow Cooker Turkey Meatball Minestrone

1
Total Time
6 hr 10 min
Prep
10 min
Cook
6 hr
Serves
4
Difficulty
Easy
Packed with herbs and vegetables, this soup will taste great reheated the next day.

Ingredients

fat free reduced sodium vegetable broth

4 cup(s)

no salt added canned crushed tomatoes

2 cup(s)

frozen cut green beans

8 oz, cut into 1-inch pieces

button mushrooms

8 oz, sliced

canned kidney beans

1 cup(s), drained and rinsed

fresh tomato(es)

1 medium, chopped

uncooked carrot(s)

½ cup(s), thinly sliced

uncooked red onion(s)

cup(s), chopped

minced garlic

1 Tbsp

dried oregano

1 tsp

dried rosemary

1 tsp

dried thyme

1 tsp

table salt

½ tsp

uncooked 99% fat-free ground turkey breast

¾ pound(s)

whole wheat breadcrumbs

¼ cup(s), seasoned

Instructions

  1. Stir the broth, crushed tomatoes, green beans, mushrooms, beans, fresh tomato, carrots, red onion, garlic, oregano, rosemary, thyme, and salt in a 5- to 6-quart slow cooker.
  2. Mix the ground turkey and breadcrumbs in a small bowl until uniform. With cleaned but still fingers, form the mixture into 12, small, round balls (about 2 tablespoons each), dropping these into the soup as they are prepared.
  3. Cover and cook on low for 6 hours, or until the meatballs are cooked through.
  4. Serving size: 2 3/4 cups.

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