Slow Cooker Ginger Miso Soup with Turkey Meatballs

Similar to Italian wedding soup, but with an Asian-twist, this slow cooker miso ginger soup with turkey meatballs is a nourishing meal that will warm you all the way through.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course, Soup
Cuisine: American, Japanese
Keyword: Healthy Soup, Miso
Author: Kelli


For the soup:

  • 1 Tablespoon canola oil
  • 3 medium carrots peeled and sliced
  • ½ shallot diced
  • 1 tsp freshly grated ginger
  • 3 cups chicken or vegetable broth
  • 3 cups water
  • 1 Tablespoon low sodium soy sauce
  • 3 Tablespoons white miso paste
  • 2 scallions chopped
  • 2-3 bok choy sliced thin
  • Optional extra ginger to taste

For the meatballs:

  • 1 egg lightly beaten
  • 1 lb lean ground turkey or chicken
  • ½ cup rolled oats pulsed into a course flour
  • 2 scallions diced just the white ends
  • 1 tsp freshly grated ginger
  • Pinch red pepper flakes and salt


  • Place oil in a medium-sized sauce pan over medium-high heat. Once oil is hot, add sliced carrots, diced shallot, and fresh ginger. Cook 3 minutes, or until fragrant and carrots slightly softened. Add to slow cooker.
  • Pour broth, water and soy sauce into slow cooker. Add miso paste and scallions (white and green ends). Set time for 3 hours on high heat.
  • Next, preheat oven to 350-degrees F. Combine all ingredients for the meatballs and roll into small balls. Place on baking sheet and partially cook for 10 minutes (just enough so they will hold their shape). Carefully add meatballs to soup and continue to cook.
  • Once there’s only 30 minutes left for cooking, taste and adjust seasonings as needed. Add bok choy then continue to cook. If you aren’t home while the soup cooks, you can just add the bok choy in once you get home and allow it to cook for another 30 min.
  • Ladle soup into bowls and enjoy!