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Low Calorie Crockpot Turkey Meatball Soup

Warm, nourishing, and simple to assemble, this low-calorie turkey meatball soup is the kind of bowl that feels like a hug on busy nights. It’s delicate yet satisfying, with tender turkey meatballs and colorful vegetables simmered in a savory broth — all made hands-off in the crockpot. For another slow-cooker meatball twist, check out this slow-cooker Salisbury steak meatballs recipe that uses similar convenience and flavor strategies.

Why make this recipe
If you’re tired of complicated weeknight dinners or reheating something heavy every evening, this soup is perfect because it delivers on comfort, nutrition, and convenience — with minimal hands-on time. The slow-cooker does the hard work while you go about your day, and you end up with a flavorful, low-calorie meal that keeps well for leftovers.

Ingredients

1 lb ground turkey
1 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
Salt and pepper to taste
6 cups low-sodium chicken broth
2 cups diced tomatoes
1 cup carrots, diced
1 cup celery, diced
1 cup green beans, chopped
1 bay leaf

Step-by-Step Guide to Making Low Calorie Crockpot Turkey Meatball Soup
This section expands on the basic directions so you’ll have smooth sailing while preparing and cooking the soup.

Prepare the meatball mixture
- In a large mixing bowl, combine 1 lb ground turkey with 1 cup breadcrumbs, 1 egg, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1 teaspoon oregano, 1 teaspoon basil, and salt and freshly ground black pepper to taste.
- Mix gently but thoroughly — overworking the meat can create dense meatballs, so combine just until everything is incorporated.
- For uniform cooking, aim to form meatballs about 1 to 1.25 inches in diameter (bite-sized). Wetting your hands slightly helps prevent sticking.
Arrange the crockpot base
- Into the crockpot, add 6 cups low-sodium chicken broth and 2 cups diced tomatoes (with their juices).
- Stir in the vegetables: 1 cup diced carrots, 1 cup diced celery, and 1 cup chopped green beans.
- Tuck in 1 bay leaf and season the broth lightly with a pinch of salt and pepper — you can always adjust later.
Add the meatballs
- Gently place the turkey meatballs into the broth, spacing them so the liquid can circulate. They don’t need to be perfectly arranged; the crockpot will do the rest.
- If you prefer, you can pan-sear the meatballs briefly over medium heat for 1-2 minutes per side to add a touch of color and a deeper flavor before adding them to the crockpot, but this step is optional.
Cooking time and checks
- Cook on low for 6–8 hours or on high for 3–4 hours, until meatballs are cooked through and vegetables are tender.
- Use a meat thermometer to confirm the meatballs reach an internal temperature of 165°F (74°C) for safety.
- If the soup appears too watery near the end of cooking, remove the lid and let it cook on high for 10–20 minutes to gently reduce; conversely, add a splash more broth if it seems too thick.
Finishing touches and serving
- Remove the bay leaf before serving. Taste and adjust seasoning with salt, pepper, or a pinch of crushed red pepper if you like heat.
- Ladle the soup into bowls and garnish if desired — fresh chopped parsley, a squeeze of lemon for brightness, or a little extra grated Parmesan all work beautifully.

Directions (concise numbered steps from the original recipe)

In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan cheese, garlic, oregano, basil, salt, and pepper. Mix well and form into small meatballs.
In a crockpot, add chicken broth, diced tomatoes, carrots, celery, green beans, and bay leaf.
Place the turkey meatballs in the crockpot.
Cook on low for 6-8 hours or high for 3-4 hours until meatballs are cooked through and vegetables are tender.
Serve hot and enjoy!

Storage Tips for Low Calorie Crockpot Turkey Meatball Soup

Refrigeration: Store in airtight containers and keep in the fridge at 40°F (4°C) or below for up to 3–4 days.
Freezing: For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze at 0°F (-18°C). Best used within 2–3 months for quality.
Reheating recommendation: Thaw in the refrigerator overnight if frozen, then reheat on the stovetop over medium heat until the soup reaches 165°F (74°C) or microwave in covered, microwave-safe containers until steaming hot throughout.

Serving Suggestions for Low Calorie Crockpot Turkey Meatball Soup

Grain additions: Serve over a small scoop of cooked barley, quinoa, or brown rice for extra bulk without drastically increasing calories.
Bread: Pair with a slice of whole-grain bread or a light garlic toast for dipping — keep portions modest to retain the low-calorie profile.
Fresh garnishes: Top bowls with chopped fresh parsley or a few basil leaves and a light dusting of Parmesan for visual appeal and brightness.
Add greens: Stir in a handful of baby spinach or chopped kale during the last 10–15 minutes of cooking to boost nutrients and color.

Tips to make Low Calorie Crockpot Turkey Meatball Soup (Q&A style)
Q: How do I keep the meatballs from falling apart?
A: Use a binder like egg and breadcrumbs (as in the recipe) and handle the meat gently when forming. Letting them rest briefly on a tray before adding to the crockpot helps them set.

Q: How can I make this soup even lower in calories?
A: Swap breadcrumbs for a small amount of oat flour or use extra-lean ground turkey; increase the vegetable-to-meat ratio to add volume with minimal calories.

Q: Can I add pasta?
A: Yes — add small pasta shapes in the last 20–30 minutes of cooking on high to avoid overcooking and turning the pasta mushy. Alternatively, cook pasta separately and add to individual bowls.

Variation (two options: bullet + paragraph)

Swap the breadcrumbs: Replace the regular breadcrumbs with whole-wheat or gluten-free crumbs to suit dietary needs, or use crushed saltine crackers for a different texture.
Make it Mediterranean: For a variation, add chopped zucchini, a splash of red wine vinegar at the end, and trade the oregano and basil for a mix of rosemary and thyme. Use feta as a garnish instead of Parmesan for a tangy finish.

A note on protein and texture (comparison-style)

Ground turkey vs. ground chicken: Ground turkey tends to have slightly more flavor and holds together a bit better due to slightly higher natural fat content in certain blends. If using very lean ground poultry, consider adding an extra tablespoon of olive oil or a small knob of butter to improve mouthfeel.

FAQs
Q: Can I brown the meatballs before adding them?
A: Yes — browning adds flavor and a bit of texture, but it’s optional. The crockpot will still produce tender meatballs without browning.

Q: How can I make the soup heartier without lots of extra calories?
A: Increase vegetables like carrots, celery, green beans, or add mushrooms and extra tomatoes. Legumes (a small amount of white beans) can add protein and fiber with moderate calories.

Q: Is this soup freezer-friendly?
A: Absolutely. Freeze in meal-sized portions for easy weeknight dinners. Thaw overnight in the fridge before reheating.

What about seasoning?

You can keep it simple with the oregano and basil called for, or add a bay leaf and a pinch of thyme for a more complex herb profile.

How long will leftovers last?

Properly refrigerated, leftovers last 3–4 days; frozen portions maintain best quality for 2–3 months.

Dietary notes

To make this recipe gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers. Parmesan is typically gluten-free, but check labels if you have severe sensitivities.

Meal prep and scaling

This recipe scales easily. If doubling, use a larger slow cooker and avoid overcrowding — ensure there’s enough liquid coverage around meatballs. Cooking times may extend slightly when cooking larger quantities.

Troubleshooting

If meatballs are crumbly: add a beaten egg or a tablespoon of plain Greek yogurt to help bind.
If broth is bland: finish with an acid (lemon juice or a splash of vinegar) and salt to awaken flavors.
If vegetables are overcooked: chop them slightly larger or add sturdier vegetables at the start and more delicate ones later in the cooking period.

Nutrition considerations

This soup is built for balance: lean protein from turkey, fiber and vitamins from mixed vegetables, and a flavorful, low-sodium broth base. Swapping in more vegetables or serving the soup with a salad can keep calories low while increasing satiety.

Quick weekly-prep idea

On Sunday, form the meatballs and freeze them raw on a baking sheet, then transfer to a freezer bag. During the week, drop frozen meatballs directly into the crockpot with the other ingredients and increase cooking time slightly (or cook on high for convenience).

Final touches and presentation

Serve in shallow wide bowls to show the meatballs and vegetables. A small sprinkle of fresh herbs and a single Parmesan shaving give an upscale finish without adding many calories.

Conclusion

This Low Calorie Crockpot Turkey Meatball Soup is a crowd-pleasing, budget-friendly way to get a wholesome meal on the table with very little fuss; if you’d like inspiration for a similar crockpot meatball-and-vegetable approach, see Crockpot Mini Turkey Meatball Vegetable Soup – Real Food Whole … for another take. For a lean, slow-cooked turkey meatball soup variation that brings in greens like kale, check out Turkey Meatball Soup (Slow Cooker) | foodiecrush.com — both links are great for adapting the recipe to what you have on hand.