The Chew: Spring Slow Cooker Soup With Turkey Meatballs

The Chew: Spring Slow Cooker Soup With Turkey Meatballs

The Chew dedicated an entire episode to Dynamo Dinners, and Carla Hall kicked it off with a delicious soup. She had her co-hosts laughing as she explained that a slow-cooker soup is an easy “dump and go” recipe, meaning to say “dump and stir” which is the more commonly used, safe, term! All laughs aside, her Radish Soup was paired perfectly with Turkey Meatballs, and toasted bread with a Lemon-Parsley Butter. Who said a slow-cooker soup is only good in cold weather?

This easy recipe will certainly make for a dynamo dinner, so go ahead and click next page to get the recipe and make it for your family!

The Chew: Spring Slow Cooker Soup With Turkey Meatballs Recipe Ingredients

For the Turkey Meatballs:

• 1 large egg – lightly beaten
• 2 tbsp parsley – finely chopped
• kosher salt and freshly ground black pepper
• 1 lb ground turkey
• 1/4 C bread crumbs
• 2 tbsp tarragon – finely chopped

For the Radish Soup:

• 2 bunches carrots – peeled, sliced on a bias into 1/4-inch rounds
• 2 qts chicken stock – divided
• 1/4 C tarragon
• 1 C jicama – peeled, julienned, as a garnish
• 2 bunches radishes – cleaned, medium diced
• 1 bunch collards – cleaned, deveined, sliced thin
• 1/4 C parsley
• 1/4 C chives – roughly chopped
• toasted baguette with lemon-parsley butter and sea salt – to serve

For the Lemon-Parsley Butter:

• 2 tbsp lemon juice
• 2 tbsp parsley – finely chopped
• 1 stick butter – softened
• 1 lemon – zest, finely grated

The Chew: Spring Slow Cooker Soup With Turkey Meatballs Recipe Directions

For the Turkey Meatballs:

1. In a large bowl, add egg, turkey, bread crumbs, tarragon, and parsley, then mix
2. Season with salt and pepper as needed
3. Form into 1/2-inch balls and put on a baking sheet lined with parchment

For the Soup:

1. To the slow cooker, add carrots, radishes, collards, and 7 C chicken stock
2. Add meatballs, then season with salt and pepper
3. Cover, turn on high, and cook for 2 to 2 1/2 hours or until the vegetables are tender and the meatballs are cooked through
4. Meanwhile, in the carafe of a blender, add the last 1 C chicken stock, tarragon, parsley, and chives, then blend
5. Add the blended chicken stock to the slow cooker during the last 10 minutes of cooking

To Serve:

1. Ladle the soup into bowls, then garnish with the julienned jicama
2. Serve with toasted baguette, topped with the lemon-parsley butter and flaky sea salt

For the Lemon-Parsley Butter:

1. In a small bowl, add the lemon juice, butter, parsley, and lemon zest
2. Mix to combine