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Summer Minestrone with Turkey Meatballs

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Summer Minestrone with Turkey Meatballs is a vibrant, hearty soup packed with fresh vegetables and tender turkey meatballs, perfect for a satisfying summertime meal. This freezer-friendly dish combines the goodness of zucchini, spinach, and ditalini pasta in a flavorful chicken broth. Bursting with flavor and nutrition, it makes for an ideal family dinner that can be enjoyed any night of the week.

Ingredients

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  • 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
  • 1 pound ground turkey breast
  • 1/3 cup Panko breadcrumbs
  • 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)

Instructions

  1. In a bowl, mix together ground turkey, Panko, Parmesan, minced garlic, basil, and optional red pepper flakes; season with salt and pepper. Form into approximately 30 meatballs.
  2. Heat 1 tablespoon olive oil in a pot over medium heat. Cook meatballs until browned on all sides; transfer to a paper towel-lined plate.
  3. In the same pot, add remaining olive oil. Sauté garlic, onion, carrots, and celery until tender. Stir in thyme.
  4. Add chicken stock and bay leaves; bring to a boil. Mix in pasta and cooked meatballs; simmer for about 10-12 minutes until pasta is al dente.
  5. Stir in zucchini and spinach until wilted. Add lemon juice and parsley; adjust seasoning as needed.
  6. Serve hot.

Nutrition

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