The secret to a truly amazing slow-cooked crockpot soup isn’t to dump all of the ingredients in, set it, and forget it. It’s knowing exactly when to step away from the slow cooker and hit the stove instead. This Caramelized Onion Turkey Meatball Crockpot Soup pairs slowly caramelized crockpot onions with stovetop meatballs browned to golden perfection, creating a depth of flavor you didn’t think was possible for a crockpot recipe. If you’ve been looking for a reason to dust off your crockpot, this is it.

If you’ve ever lost someone you love, you know that holidays, birthdays, and anniversaries have an annoying way of sneaking up on you. This Father’s Day is my first one without Dad. And while he won’t be sitting at the table with B.O.B. Bob and I, you better believe that he’ll be in our thoughts. You see, my Dad worked his tail off to give both my brother Matt and me a life where we could chase our own happiness, even if our idea of happiness sometimes looked a little different from his. No matter what, he loved us with a quiet and never-ending fierceness. And when B.O.B. Bob showed up on the scene, that happiness, love, and acceptance grew even bigger. Over the years, Dad became more patient, more open, and always found new ways to show us he cared. Whether it was comforting us as kids, helping us set up bank accounts for our first car loan, or just calling every week to check in and see how life was treating us, Dad was always there. So, in honor of him, this Father’s Day, I’m sharing a soup recipe inspired by one of his all-time favorites. French Onion Soup. I only wish he could be here to enjoy a large, comforting bowl of it with us this year.

Ingredients:

Crockpot Caramelized Onions:

• 1 Tablespoon Unsalted Butter
• 4 Large Sweet Yellow Onions
• 1/3 Cup Extra-Virgin Olive Oil
• 1 Teaspoon Sea Salt

Stovetop Turkey Meatballs:

• 1 Egg
• 1 Tablespoon Heavy Whipping Cream
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/4Teaspoon Garlic Powder
• 3/4 Cup Panko Bread Crumbs
• 2-oz. Sharp Cheddar Cheese, Freshly Grated (Approximately 1/2 Cup)
• 1 1/4 Pounds 85% Lean Ground Turkey
• 2 Tablespoons Extra-Virgin Olive Oil

Crockpot Soup:

• 2 Tablespoons Ketchup
• 1 Tablespoon Steak Sauce
• 1 Tablespoon Spicy Brown Mustard
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Garlic Powder
• 1 (32-oz.) Carton No Salt Beef Stock
• Finely Chopped Fresh Parsley (Optional)

Directions:

Crockpot Caramelized Onions:

1. Liberally grease a crockpot with butter.
2. Peel and slice each onion in half, and then thinly slice each half with a sharp knife or mandoline.
3. Place the sliced onions in a crockpot with olive oil and sea salt; mix well.
4. Cover and cook for 2 hours on low heat.
5. Stir, cover again, and then continue cooking for 6 hours on low heat, stirring every hour or so.

Stovetop Turkey Meatballs:

1. 30 minutes before the crockpot caramelized onions are done cooking, use a fork to stir the egg, heavy whipping cream, crushed red pepper flakes, thyme, black pepper, salt, garlic powder, panko, and grated cheese together in a large bowl until well combined.
2. Add the ground turkey and use the same fork to mix all of the ingredients until evenly distributed.
3. Use a cookie scoop or a tablespoon to measure out balls of ground turkey and then roll them with your hands.
4. Place a large deep skillet over medium-high heat. Add the extra-virgin olive oil. When the oil is hot, add the meatballs and cook them until they are browned on all sides.

Crockpot Soup:

1. When the caramelized onions are done cooking, add the ketchup, steak sauce, mustard, thyme, salt, black pepper, crushed red pepper flakes, and garlic powder. Stir well to combine.
2. In a single layer, arrange the browned meatballs on top of the caramelized onions.
3. Slowly pour the beef stock over the meatballs.
4. Cover and cook for 2 hours on low heat.
5. Garnish the soup with finely chopped fresh parsley when serving.

Suggestions:

• I used these Crockpot Caramelized Onions for this recipe.
• A mandoline slicer makes thinly slicing onions a breeze.
• If you are home while cooking the onions in the crockpot, give them a quick stir every few hours. If not, a few on the side of the crockpot may burn. Just remove them before combining the onions with all of the other crockpot soup ingredients.
• After the onions have cooked down, there will be some liquid present in the crockpot. This liquid will help add flavor to the soup.
• The ground turkey I used for this recipe was in a slightly larger package than normal. Most ground turkey comes in a one-pound package. You can use anywhere from a pound to a pound and a half of ground turkey for the meatballs in this recipe.
• For the meatballs, you can use your favorite grated cheese. I used Sharp Cheddar. Parmesan, Asiago, Provolone, and Gruyere will all work well. You can also try Gouda, Havarti, or Manchego. Just make sure to use freshly grated cheese.
• I used no salt beef stock for this recipe. Make sure to use stock instead of broth. It has more flavor. If you use a stock that contains salt, do not add salt to the crockpot soup, or it may be too salty.

Improvements:

• To save time, use frozen meatballs instead of homemade ones. You may need to add a little more cooking time so that the meatballs have time to thaw. Or you can defrost them beforehand.
• Replace the ground turkey in this recipe with ground beef, chicken, or pork. I would still use beef stock, no matter what variety of ground meat you use. It has more flavor.
• Garnish the soup with shredded cheese when serving.
• CLICK HERE to see more great crockpot and slow cooker recipes.
• CLICK HERE to see our many other soup, chili, stew, and chowder recipes.

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Yum

Caramelized Onion Turkey Meatball Crockpot Soup

Ingredients:

Crockpot Caramelized Onions:
• 1 Tablespoon Unsalted Butter
• 4 Large Sweet Yellow Onions
• 1/3 Cup Extra-Virgin Olive Oil
• 1 Teaspoon Sea Salt
Stovetop Turkey Meatballs:
• 1 Egg
• 1 Tablespoon Heavy Whipping Cream
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/4Teaspoon Garlic Powder
• 3/4 Cup Panko Bread Crumbs
• 2-oz. Sharp Cheddar Cheese, Freshly Grated (Approximately 1/2 Cup)
• 1 1/4 Pounds 85% Lean Ground Turkey
• 2 Tablespoons Extra-Virgin Olive Oil
Crockpot Soup:
• 2 Tablespoons Ketchup
• 1 Tablespoon Steak Sauce
• 1 Tablespoon Spicy Brown Mustard
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Garlic Powder
• 1 (32-oz.) Carton No Salt Beef Stock
• Finely Chopped Fresh Parsley (Optional)

Directions:

Crockpot Caramelized Onions:
1. Liberally grease a crockpot with butter.
2. Peel and slice each onion in half, and then thinly slice each half with a sharp knife or mandoline.
3. Place the sliced onions in a crockpot with olive oil and sea salt; mix well.
4. Cover and cook for 2 hours on low heat.
5. Stir, cover again, and then continue cooking for 6 hours on low heat, stirring every hour or so.
Stovetop Turkey Meatballs:
6. 30 minutes before the crockpot caramelized onions are done cooking, use a fork to stir the egg, heavy whipping cream, crushed red pepper flakes, thyme, black pepper, salt, garlic powder, panko, and grated cheese together in a large bowl until well combined.
7. Add the ground turkey and use the same fork to mix all of the ingredients until evenly distributed.
8. Use a cookie scoop or a tablespoon to measure out balls of ground turkey and then roll them with your hands.
9. Place a large deep skillet over medium-high heat. Add the extra-virgin olive oil. When the oil is hot, add the meatballs and cook them until they are browned on all sides.
Crockpot Soup:
10. When the caramelized onions are done cooking, add the ketchup, steak sauce, mustard, thyme, salt, black pepper, crushed red pepper flakes, and garlic powder. Stir well to combine.
11. In a single layer, arrange the browned meatballs on top of the caramelized onions.
12. Slowly pour the beef stock over the meatballs.
13. Cover and cook for 2 hours on low heat.
14. Garnish the soup with finely chopped fresh parsley when serving.

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