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Slow Cooker Meatball Soup Recipe: Sweet Potato & Kale

Slow Cooker Meatball Soup Recipe: Sweet Potato & Kale

Description

Welcome, food enthusiasts! If you’re looking for a hearty, nutritious, and hassle-free meal, this Slow Cooker Meatball, Sweet Potato, and Kale Soup is your answer. With simple ingredients and a slow cooker, you can enjoy a comforting bowl of goodness that’s packed with flavors. This soup recipe is perfect for busy days, and it’s also a fantastic way to add more veggies and protein to your diet. Let’s dive into making this delicious, wholesome soup that everyone will love!

Ingredients

Scale

  • 1 (20 oz) bag frozen turkey meatballs – Look for party-size or kid-size for the perfect bite.
  • 1 tablespoon extra virgin olive oil – Adds a nice touch of flavor and helps sauté the mirepoix.
  • 1 cup mirepoix – A pre-chopped blend of onion, celery, and carrot, or 1 small onion and 1 stalk celery, chopped.
  • 1 clove garlic, minced – Adds depth to the broth.
  • 2 small sweet potatoes, cut into 1” cubes – Their sweetness complements the meatballs beautifully.
  • 1 (8 oz) carton mushrooms, sliced (optional) – Optional, but adds a nice earthy flavor.
  • Salt and pepper, to taste – Essential for seasoning.
  • 1 teaspoon sage – A classic herb that enhances the aroma.
  • 1 teaspoon oregano – Provides a savory touch.
  • 1/4 teaspoon cayenne pepper – Just a hint of spice to balance the flavors.
  • 4 cups chicken broth – Choose fat-free, low-sodium for a lighter soup.
  • 1 cup kale, rinsed and chopped – Adds texture and color.
  • 2 cups 2% milk – Creates a creamy finish.

Substitution Suggestions:

  • Swap turkey meatballs for beef or chicken meatballs.
  • Use almond milk instead of 2% milk for a dairy-free option.
  • Substitute sweet potatoes with butternut squash for a slightly different flavor.

Instructions

Step 1: Prepare the Ingredients

  • Start by prepping your vegetables: chop the sweet potatoes into 1” cubes and rinse the kale thoroughly.
  • For a smoother soup, consider dicing the onions and celery finely.

Step 2: Combine Ingredients in the Slow Cooker

  • In a large slow cooker, add the frozen meatballs, olive oil, mirepoix, garlic, sweet potatoes, mushrooms, and seasonings (salt, pepper, sage, oregano, cayenne pepper).
  • Pour in the chicken broth, ensuring the ingredients are well-covered.

Step 3: Cook Low and Slow

  • Set your slow cooker on LOW and cook for 6-7 hours.
  • Cooking Tip: For a stronger flavor, sauté the garlic and mirepoix in the olive oil before adding them to the slow cooker.

Step 4: Add the Milk and Kale

  • About 10 minutes before serving, take 1/2 cup of hot soup from the slow cooker and mix it with the 2 cups of milk.
  • Add the milk mixture and the chopped kale back into the slow cooker. Stir gently and let it cook for another 5-10 minutes, or until the kale is wilted.

Step 5: Serve and Enjoy!

  • Ladle the soup into bowls and enjoy a warm, satisfying meal. Pair with some crusty bread for the perfect finish.

Equipment

Notes

  1. Using Fresh Ingredients: Whenever possible, use fresh garlic and herbs to enhance the flavor.
  2. Prevent Overcooking: Add the kale just before serving to keep it vibrant and crunchy.
  3. Freezing Tips: This soup freezes beautifully. Make a double batch and freeze the leftovers for busy weeknights.

Find it online: https://optimalrecipes.com/slow-cooker-meatball-soup-recipe-sweet-potato-kale/