Summer Minestrone with Turkey Meatballs

Name: Summer Minestrone with Turkey Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 2 cloves garlic; 1 sweet onion; 2 carrots; 1 rib celery; ½ teaspoon dried thyme; 8 cups chicken stock; 2 bay leaves; ¾ cup ditalini pasta; 2 medium zucchini; 3 cups baby spinach; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh parsley leaves; 1 pound ground turkey breast; ⅓ cup panko; ¼ cup freshly grated parmesan; 2 cloves garlic; 1 teaspoon dried basil; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper

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5.0

237 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Course
Main Course, Soup
Cuisine
American, International

Summer Minestrone with Turkey Meatballs

Iris Warren

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A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!

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Ingredients

Servings

2 tablespoons olive oil divided
2 cloves garlic minced
1 sweet onion diced
2 carrots peeled and diced
1 rib celery diced
½ teaspoon dried thyme
8 cups chicken stock
2 bay leaves
¾ cup ditalini pasta
2 medium zucchini halved and sliced
3 cups baby spinach
3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves

For the turkey meatballs

1 pound ground turkey breast
⅓ cup panko
¼ cup freshly grated parmesan
2 cloves garlic minced
1 teaspoon dried basil
¼ teaspoon crushed red pepper flakes optional
Kosher salt and freshly ground black pepper to taste

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Instructions

In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; bring to a boil. Stir in pasta and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 10-12 minutes.
Stir in zucchini and spinach until the spinach has wilted, about 2 minutes.
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.