- 1 pound lean ground turkey or chicken
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 panko bread crumbs
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion
- 1 clove garlic, minced
- 1 (large) Yukon Gold potato, cut into 1” cubes
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup chicken broth, fat-free, low sodium
- 2 cups milk (1 – 2% recommended)
- 2 cups kale leaves, (stems removed) rinsed and coarsely chopped
Directions
In a medium bowl combine meatball ingredients and shape into 1” bite size meatballs. Cover and place in the refrigerator.
Combine the first 4 ingredients and make into 1-inch meatballs. Add oil to a large skillet and lightly brown meatballs over medium-low heat, on both sides.
Note: The meatballs shouldn’t be cooked through all the way, but just browned on the outside. Add to slow cooker: meatballs, onion, garlic, potato cubes, red pepper flakes, black pepper, salt, chicken broth and milk, and stir just to combine. Cover and cook on low 6 to 8 hours.
Add kale and cook just until wilted, approximately 10 -15 minutes.
Optional: For a thicker soup, combine cornstarch and cold milk, stir until smooth and add to slow cooker the last 20 minutes of cooking time.
Nutrition Facts
Yields: 6 servings
Serving Size: 1 cup or 1/6th of recipe
Calories: 234
Total Fat: 11 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: mg
Carbohydrates: 17 g
Dietary Fiber: 2 g
Sugars: 6 g
Protein: 19 g
SmartPoints value : 7
