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Summer Minestrone with Turkey Meatballs Recipe

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★★★★★

4.5 from 97 reviews

This Summer Minestrone with Turkey Meatballs is a vibrant and hearty soup, combining fresh summer vegetables, tender homemade turkey meatballs, and a zesty lemon-parsley finish. Perfectly balanced with wholesome ingredients and a light broth, this soup is comforting yet healthy, ideal for a family meal any day of the week.

Ingredients

Scale

For the 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

For the 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)

Instructions

  1. Prepare the turkey meatballs: In a large bowl, combine ground turkey, Panko, Parmesan, minced garlic, dried basil, and crushed red pepper flakes if using. Season with kosher salt and freshly ground black pepper to taste. Mix thoroughly with a wooden spoon or clean hands until well incorporated. Form the mixture into approximately 30-32 meatballs, each about 3/4 to 1 inch in diameter.
  2. Brown the meatballs: Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the meatballs in batches, cooking until all sides are browned, around 2-3 minutes per batch. Once browned, transfer the meatballs to a paper towel-lined plate and set aside.
  3. Sauté the aromatics and vegetables: Add the remaining 1 tablespoon of olive oil to the stockpot. Add minced garlic, diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are tender and fragrant, roughly 3-4 minutes. Stir in dried thyme and cook for an additional minute to release the flavor.
  4. Add broth and simmer: Whisk in the chicken stock and add the bay leaves. Bring the mixture to a boil. Stir in the ditalini pasta and the browned meatballs. Reduce the heat and let it simmer gently until the pasta is tender and meatballs are cooked through, about 10-12 minutes.
  5. Add summer vegetables and greens: Stir in the sliced zucchini and baby spinach. Continue cooking until the spinach has wilted, which should take about 2 minutes.
  6. Finish with fresh flavors: Stir in freshly squeezed lemon juice and chopped parsley. Adjust seasoning with salt and freshly ground black pepper to taste.
  7. Serve: Ladle the minestrone into bowls and serve hot immediately, enjoying the fresh and wholesome flavors.

Notes

  • You can substitute ground turkey breast with lean ground chicken or turkey thigh for a slightly richer flavor.
  • If ditalini pasta is unavailable, small pasta shapes like elbow macaroni or small shells work well too.
  • For a vegetarian version, omit meatballs and use vegetable broth.
  • Adjust crushed red pepper flakes according to your heat preference or omit for a milder soup.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • To save time, meatballs can be browned ahead and refrigerated until ready to use.

Keywords: Summer Minestrone, Turkey Meatballs, Italian Soup, Healthy Soup, Turkey Meatballs Recipe, Seasonal Soup, Easy Dinner

Find it online: https://foodbylina.com/summer-minestrone-with-turkey-meatballs-recipe/