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As the leaves turn golden and the air becomes crisp, the essence of fall cooking comes alive. This is the time when kitchens are filled with the comforting aromas of hearty soups and stews, inviting family and friends to gather around the table. Among the myriad of autumnal recipes, few embody the spirit of this season quite like a warm, comforting bowl of soup. This is where our Warm & Cozy Fall Crockpot Turkey Meatball Soup shines, offering a wholesome, delicious way to savor the flavors of fall.

Fall Crockpot Turkey Meatball Soup

Embrace the cozy vibes of fall with our Warm & Cozy Fall Crockpot Turkey Meatball Soup. This delicious recipe combines lean ground turkey meatballs with an array of seasonal vegetables for a hearty meal packed with flavor and nutrition. With the convenience of a crockpot, this satisfying soup simmers all day, making it perfect for busy autumn days. Gather around the table and enjoy a nourishing dish that brings warmth and joy to every gathering.
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Ingredients
  

For the Meatballs:

1 lb ground turkey

1/4 cup whole wheat breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp dried Italian herbs (mix of oregano, basil, and thyme)

1/2 tsp salt

1/2 tsp black pepper

For the Soup:

4 cups low-sodium chicken broth

1 large onion, finely diced

3 medium carrots, sliced into rounds

2 celery stalks, diced

2 cups kale, chopped (spinach can be used as an alternative)

1 can (14.5 oz) diced tomatoes, including juices

1 tsp smoked paprika

1/2 tsp red pepper flakes (optional for a spicy kick)

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Make the Meatballs: In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried Italian herbs, salt, and black pepper. Use your hands to mix the ingredients until they are just combined; avoid overmixing to keep the meatballs tender.

    Form the Meatballs: With your hands, roll the mixture into small meatballs, approximately 1 inch in diameter. You should end up with around 20-24 meatballs.

      Brown the Meatballs (Optional): For added flavor, heat a skillet over medium heat. Lightly brown the meatballs for about 2-3 minutes on each side. This step is optional, but it enhances the flavor profile of the soup.

        Prepare the Soup Base: In your crockpot, add the diced onion, sliced carrots, diced celery, chopped kale, diced tomatoes with their juices, smoked paprika, red pepper flakes (if using), bay leaf, chicken broth, and season with salt and pepper. Stir everything to ensure even distribution.

          Add the Meatballs: Carefully place the meatballs into the crockpot, ensuring they are submerged in the broth mixture for even cooking.

            Cook the Soup: Put the lid on the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the vegetables are tender and the meatballs are fully cooked.

              Final Touches: After cooking, taste the soup and adjust seasoning with additional salt and pepper if needed. Don’t forget to remove the bay leaf before serving.

                Serve: Ladle the hearty soup into individual bowls and garnish with freshly chopped parsley for a vibrant touch. Enjoy this warm and comforting meal that perfectly captures the essence of fall!

                  Prep Time, Total Time, Servings:

                    20 minutes | 6-8 hours | Serves 6