Description
Enjoy a hearty bowl of Summer Minestrone with Turkey Meatballs! Packed with fresh veggies and delicious meatballs, it’s perfect for warm evenings—try it now!
Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 2 cloves garlic (minced)
- 1 pound ground turkey breast
- 1/3 cup Panko
- 1/4 cup freshly grated Parmesan
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 sweet onion (diced)
- 2 carrots (peeled and diced)
- 1 rib celery (diced)
- 1/2 teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- 3/4 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
Instructions
- In a large bowl, combine ground turkey, Panko, Parmesan, minced garlic, dried basil, and optional red pepper flakes. Season with salt and pepper to taste. Using a wooden spoon or clean hands, mix until well combined. Roll the mixture into 3/4-to-1-inch meatballs; you should form about 30-32 meatballs.
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs in batches, cooking them until browned on all sides—about 2-3 minutes per batch. Transfer browned meatballs to a paper towel-lined plate; set aside.
- Add the remaining tablespoon of olive oil to the stockpot. Stir in minced garlic, diced onion, carrots, and celery. Cook while stirring occasionally until tender—about 3-4 minutes. Add dried thyme during the last minute of cooking until fragrant.
- Whisk in chicken stock along with bay leaves. Bring the mixture to a boil. Stir in ditalini pasta and browned meatballs; reduce heat to low and simmer until pasta is tender and meatballs are cooked through—around 10-12 minutes.
- Incorporate sliced zucchini and baby spinach into the pot. Stir until spinach has wilted—this should take about 2 minutes.
- Remove from heat and stir in freshly squeezed lemon juice along with chopped parsley. Adjust seasoning with salt and pepper as needed.
- Ladle the minestrone into bowls while hot. Enjoy your nourishing meal!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg