Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground turkey (about 93% lean)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup panko breadcrumbs (gluten-free)
  • 1/2 yellow onion (large, diced)
  • 1 tablespoon olive oil
  • 3 russet potatoes (large, cut into thin round slices)
  • 1 carrot (thinly sliced)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • pinch of turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 yellow onion (large, diced)
  • 3 garlic cloves (minced)
  • 5 cups chicken broth
  • 13 1/2 ounces coconut milk (can, we love Native Forest)
  • 3 cups baby spinach (loosely packed)
  • 2 slices bacon (nitrate-free)

Instruction

  • In a mixing bowl combine meatball ingredients and shape into 1-inch meatballs.
  • In a large skillet add oil, turn to medium heat, add meatballs, and lightly brown on both sides. Note: Meatballs should not be cooked through, just lightly browned on the outside.
  • In the meantime, add the soup ingredients to the slow cooker, except the baby spinach and bacon, stir to combine. Add the browned meatballs, cover and cook on low 6 to 8 hour. Cook bacon until crispy, crumble into small pieces and set aside.
  • At the end of cooking time, add spinach and cook just until wilted, approximately 10 minutes. Add crumbled bacon pieces to the top of soup when serving.