Description
This Summer Minestrone with Turkey Meatballs recipe is a light and flavorful twist on a classic dish. The tender turkey meatballs, combined with fresh vegetables and pasta, create a satisfying and nutritious meal perfect for any summer day.
Ingredients
Units
Scale
Turkey Meatballs:
- 1 pound ground turkey breast
- 1/3 cup Panko
- 1/4 cup freshly grated Parmesan
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
Minestrone Soup:
- 2 tablespoons olive oil, divided
- 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
- Turkey Meatballs: In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes. Season with salt and pepper. Form into meatballs.
- Cook Meatballs: Brown meatballs in olive oil, then set aside.
- Prepare Soup: Sauté garlic, onion, carrots, and celery. Add thyme, stock, bay leaves, pasta, and meatballs. Simmer until pasta is tender and meatballs are cooked through.
- Finish Soup: Add zucchini, spinach, lemon juice, and parsley. Season with salt and pepper.
- Serve: Enjoy the Summer Minestrone with Turkey Meatballs hot.
Notes
- You can customize this recipe by adding other seasonal vegetables like corn or peas.
- For a vegetarian version, swap the turkey meatballs with vegetarian meatballs or beans.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 5g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
