Summer Minestrone with Turkey Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
American, International
Summer Minestrone with Turkey Meatballs
Description
Summer Minestrone with Turkey Meatballs combines homemade ground turkey meatballs seasoned with panko, Parmesan, garlic, dried basil, and optional red pepper flakes, browned lightly before simmering. The soup base starts with sautéed garlic, onion, carrot, and celery cooked until tender and fragrantly infused with dried thyme.
Chicken stock and bay leaves are added, brought to a boil, and the ditalini pasta and meatballs are simmered until cooked through. Zucchini slices and fresh baby spinach are stirred in near the end until spinach wilts. The soup is finished with fresh lemon juice and chopped parsley for brightness and herbal aroma.
This minestrone balances the richness of the turkey meatballs and Parmesan with fresh summer vegetables and lemon acidity, making it a satisfying but not heavy meal. It can be served as a light lunch or dinner soup during warmer months while still providing nourishment.
Ingredients
- 2 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 sweet onion diced
- 2 carrot peeled and diced
- 1 rib celery diced
- ½ teaspoon thyme dried
- 8 cups chicken stock
- 2 bay leaf
- ¾ cup ditalini pasta
- 2 zucchini halved and sliced, medium
- 3 cups baby spinach
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
For the turkey meatballs
- 1 pound ground turkey breast
- ⅓ cup panko
- ¼ cup Parmesan Cheese freshly grated
- 2 cloves garlic minced
- 1 teaspoon basil dried
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
5
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