Fagan Eats Paleo Recipe: Italian Turkey Meatball Crock Pot Soup

So, after making a pie recipe, I decided it was time to dial in it and make something really nourishing. That's where this Italian Turkey Meatball Slow Cooker Soup comes in.  
I began making this soup many years ago as part of a cleanse/detox diet protocol that was recommended by my then holistic practitioner.  The diet protocol wasn't a Paleo diet but was very similar, and it always left me feeling very energetic.  And this soup was part of that experience.

This is what it looks like with all the veggies before the turkey goes in.

I love slow cooker recipes so much.  They just make life easier, especially the ones where you just throw everything in and let it go.  And so it is with this recipe...

This recipe can really be adapted for whatever veggies you have on hand, so don't feel restricted by what I've listed here.  Sometimes I add a couple different types of squash or turnips or even more potato.  It just depends.  I highly recommend finishing it by topping with Basil Pesto.  So yum!

As usual, this recipe is super easy.  If you feel like you need to dial in your diet or detox, this recipe is a great place to start!  Hope you enjoy!  <3 ---J

Italian Turkey Meatball Crock Pot Soup

by Jamie Miller

Prep Time: 45 minutes

Cook Time: 6 to 8 hours

Keywords: crock pot slow cooker slow-cooker soup/stew side appetizer entree ancestral gluten-free paleo primal soy-free ground turkey comfort food American fall winter summer spring

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Ingredients

• 3-4 cups chopped organic zucchini
• 2 1/2 cups sliced organic cremini mushrooms
• 1 cup organic cherry tomatoes, sliced in half
• 1 medium-sized organic onion, minced
• 3 organic carrots, peeled and diced
• 7-8 organic yukon gold potatoes, diced
• 2 tablespoons organic tomato paste
• 4 gloves garlic, minced
• 1- 5 ounce bag organic spinach or kale
• 1 tablespoon Italian seasoning
• 1/4 to 1/2 tablespoon sea salt (be careful depending on how salty broth is)
• 4-7 cups organic broth (vegetable stock or chicken stock or a mixture)
• 1 1/2 pounds organic ground turkey

Instructions

Turn 5-7 quart slow cooker on low.

Add all ingredients except for broth and turkey.

Add broth until about an inch from the top.

Allow to cook for 1 to 2 hours.

Then form the turkey into meatballs about 1 to 1 1/2 inches thick.

Add the meatballs to the slow cooker.

Cook for 4-6 more hours until vegetables and meatballs are cooked through.

Can be stored in the refrigerator for 5 days in an airtight container.

Serve with Basil Pesto or fresh basil on top.

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