5.0 from 237 votes
Summer Minestrone with Turkey Meatballs
A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Course:
Main Course , Soup
Cuisine:
American , International
Ingredients
- 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
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.
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