Crockpot Mini Turkey Meatball Vegetable Soup is hearty one-pot meal that’s packed with the good stuff.
A gluten-free, dairy-free, paleo, whole30 recipe your family will love.
I’m telling you, all I want in the dark, cold fall winter months is a big bowl of soul nourishing soup, a cozy blanket, and my couch.
Seriously, I’m a notorious homebody as it is, but when the days get dark and the rain rolls in, it is hard to convince me to leave the safe den of home.
And when it comes to soul-soothing soups, nothing beats a one-pot meal that’s packed with protein, veggies, and healthy dose of fat to keep you full and nourished.
This one definitely does the trick, and the addition of mini turkey meatballs helps to make this one super satisfying.
I’ll admit that rolling the meatballs does take a few more minutes than some of my dump and stir recipes, but I honestly think it’s worth it.
I took a cue from my egg-free, breadcrumb free meatball recipe for these mini turkey meatballs, and so they can be made without a hint of egg, gluten, or dairy.
Don’t worry, they are still totally delicious.
This one is perfect all on its own, or with a crusty loaf of bread to serve alongside.
Just don’t skip the lemon juice and olive oil at the end; both brighten up the flavors and add an extra layer of lusciousness to the final dish.
You’ll also notice I added stovetop and crockpot instructions, too, so no matter what you’ll be able to make this delicious recipe.
A quick note, too, that this soup make a lot, which is a very good thing since leftovers taste amazing and are perfect to take for lunch on the go.
I like to freeze leftovers in individual servings so I can grab and go anytime (and not get bored of eating the same thing over and over).
For more on freezing leftovers in jars, check out this post.
I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Now, let’s make some Crockpot Mini Turkey Meatball Vegetable Soup!
Recipe & Kid Friendly Adaptations
1 | Deconstruct the soup for resistant eaters by serving the meatballs, veggies and broth separately.
2 | Add crusty bread on the side for people who need a little something extra.
3 | Ground turkey or ground beef work well for the meatballs.
This Recipe Is
gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free, paleo and whole30 friendly
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Crockpot Mini Turkey Meatball Vegetable Soup
For the Meatballs
½ cup grated onion (from about 1 medium yellow onion)
2 tablespoons nutritional yeast*
1 teaspoon kosher salt
1 teaspoons granulated garlic powder
⅓ cup almond flour or oat flour
2 pounds ground dark meat turkey or ground beef, grass-fed if possible
For the Soup
1 medium yellow onion, chopped
2 cups chopped carrots
2 cups chopped celery
2 cups chopped zucchini
1 (15-oz) can petite diced tomatoes
1 quart chicken stock
1 tablespoon salt-free Italian seasoning
1-2 teaspoon kosher salt
4 cups baby spinach
1 lemon, juiced
For serving: extra virgin olive oil, fresh chopped rosemary
1. Make the meatballs by combining the grated onion, nutritional yeast, salt, garlic powder, flour, and turkey in a medium bowl. Stir until well combined, being careful not to over-mix. Form into meatballs, about 1 teaspoon each.
2. Add the onion, carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, and salt to a 6-quart slow cooker, stirring to combine.
3. Add the meatballs, pressing gently to submerge in the liquid. Cover and cook on high for 4-6 hours or low for 6-8, or until the vegetables and meatballs are cooked through.
4. Uncover, add the spinach, and cook on high for 5 more minutes, or until the spinach is wilted. Add the lemon juice, stirring to combine. Taste and add additional salt if desired.
5. Serve with a sprinkle of fresh rosemary and healthy drizzle of olive oil.
Makes 6-8 servings.
Stovetop Variation: Make the meatballs per step 1. Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add the onion and pinch of salt and cook until soft, about 5-8 minutes. Proceed with step 2. Add the meatballs, cover, bring to a boil, then reduce to a simmer. Simmer covered, for 25-30 minutes, until the vegetables and meatballs are cooked through. Proceed with step 4 and 5.
Instant Pot Variation: Make the meatballs per step 1. Heat 1 tablespoon olive oil in an electric pressure cooker set to saute for 8 minutes. Add the onion and pinch of salt and cook until soft. Proceed with step 2. Add the meatballs, secure the lid, select the manual setting, and set it to high pressure for 10 minutes. When the pressure cooker timer is done, quick release the pressure.
Proceed with step 4 and 5. The spinach should wilt from the heat without adding any additional cook time.
Notes: *Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. It adds an essential "cheesy" flavor to the recipe, which makes a difference in the overall flavor. If you can’t find it or don’t want to use it, the meatballs won’t be quite as flavorful but the soup will still be tasty.
Make your own oat flour for this recipe by placing ⅓ cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
For a totally different vegetarian twist, substitute 2 cans of drained and rinsed chickpeas for the meatballs.
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