Healthier Italian Wedding Soup (Crockpot recipe)

A healthy twist on an Italian classic. 
Total Time8 hrs
Course: Soup
Cuisine: Italian
Keyword: Healthy, Kale, Slow cooker, Turkey
Servings: 6
Author: The Healthy Toast


  • 6 cups chicken broth
  • 2 cups water
  • 1 lb carrots peeled and roughly diced
  • 1 lb organic ground chicken
  • 1 egg white
  • ¼ cup rolled oats pulsed into a flour and mixed with 1 tsp Italian seasoning OR ¼ cup seasoned
  • bread crumbs
  • Pinch black pepper
  • ½ cup pearled couscous uncooked
  • 3-4 cups kale with stems removed and roughly cut into ribbons
  • Optional: freshly grated parmesan cheese


  • Place chicken broth, water, and carrots in crockpot. Place on low heat, cover, and set timer for 8 hours.
  • While broth simmers, preheat oven to 350F and cover baking sheet with foil.
  • Place ground chicken and egg white in mixing bowl and combine well.
  • If using breadcrumbs, mix them into the chicken and egg whites. If using oats, first place ¼ cup rolled oats in a food processor and pulse until it forms a coarse powder. Combine with 1 tsp Italian seasoning and then pour into mixing bowl with chicken and egg whites.
  • Form chicken mixture into small meatballs, you should get around 22-24, and place on prepared baking sheet.
  • Partially bake meatballs for 10 minutes and then add them into the crockpot. Add pinch of black pepper to taste then allow soup to simmer on low.
  • When there's 30 minutes remaining, add in uncooked couscous and kale. Increase slow cooker
  • to high heat and cook for a final 30 minutes.
  • Taste, adjust seasonings as needed, then dig in! Option to serve with freshly grated parmesan cheese on top.


Adapted from My mother-in-law