You will be SO happy that this Slow Cooker Mediterranean Soup with Turkey Meatballs will be waiting for you when you get home!
Hello, everyone! Today I’m coming at you with (yet another) slow cooker recipe. January is National Slow Cooking Month, so I’m just trying to keep you up on the times. Soup is one of my favorite dishes to make in the slow cooker and today I’m sharing my Slow Cooker Mediterranean Soup with Turkey Meatballs.
This dish is incredibly easy, but it’s made even easier because we’re using frozen turkey meatballs. I love easy snacks, appetizers and breakfast foods because they’re made with wholesome ingredients. They’re quick-frozen and carefully packaged so families on the go can make delicious food in minimal time. After all, when you’re a busy parent all you want is to raise happy kids and keep their bellies full, am I right? I’m not yet a mother, but If I’ve learned one thing from serving a ton of kids, it’s that they’ll basically eat anything as long as there’s a Meatball involved. This soup is a great way to get a ton of nutrients into your kids without having to fight about them eating their veggies. They’ll take one look at the meatballs and tiny pasta and they’ll be all-in, spinach and all, trust me.
I used turkey meatballs for this recipe, but you could totally use any meatball with great success. I love incorporating a turkey option as they have up to 13g of protein per serving!
Slow Cooker Mediterranean Soup with Turkey Meatballs
Ingredients
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 medium carrots, diced
- 1 (14-ounce) can garbanzo beans, drained and rinsed
- 4 cups chicken broth
- 1 (28-ounce) can fire-roasted diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/4 tsp pepper
- 12-16 frozen Farm Rich Frozen Turkey Meatballs
- 1 cup orzo
- 2 handfuls baby spinach leaves
Instructions
- Combine all of the ingredients, except for the orzo and spinach in a 5-7 quart slow cooker. Cook on low 6-7 hours or high 3-4 hours. One hour before serving, stir in orzo and baby spinach. Continue cooking until orzo is al dente and spinach is wilted. Serve warm!
Made this tonight – fantastic flavor!! I trained as a chef and so I’m typically drawn to more complex recipes. But the ingredients in this soup fit with my husband’s and my New Year’s commitment to healthier eating. This is a real winner! I confess to adding a bit more salt than the recipe calls for, but I followed the rest of the recipe as written and highly recommend.
Thank you, so much! I have to admit I tend to like things a bit saltier than the average palate as well. I try to tone it down in the recipe as to not overwhelm people, haha.