Hello, food lovers! If you’re craving a wholesome, hearty dish perfect for a summer evening, look no further than Summer Minestrone with Turkey Meatballs! This classic recipe is packed with fresh garden vegetables and lean turkey meatballs, making it a must-try for anyone who loves comfort food with a healthy twist. Whether you’re feeding the family or prepping meals for the week, this dish is sure to become a staple in your summer dinner rotation.
Introduction
Summer Minestrone with Turkey Meatballs is a delightful fusion of flavors from the traditional Italian soup minestrone, combined with the tender, protein-rich goodness of turkey meatballs. This dish embraces the essence of summer by incorporating vibrant, fresh vegetables such as zucchini, carrots, and spinach. Not only is this recipe freezer-friendly, but it also brings the comfort of a warm bowl of soup with the lightness needed for warmer weather. Best of all, it’s quick to prepare and customizable to suit your dietary preferences. Get ready to enjoy a nutritious, delicious dinner that feels like a summer garden in every bite.
Try these additional healthy summer recipes here.
Ingredients for Summer Minestrone with Turkey Meatballs
Here’s everything you need to make this delicious summer soup:
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
- 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 breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
Substitutions and Modifications:
- If you’re gluten-sensitive, swap the Panko for gluten-free breadcrumbs and choose gluten-free pasta.
- Vegetarian option: Omit the turkey meatballs and add more beans like cannellini or chickpeas for protein.
How to Make Summer Minestrone with Turkey Meatballs – Step by Step
Step 1: Prepare the Turkey Meatballs
In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes. Season with salt and pepper. Mix everything well using a spoon or your hands. Roll the mixture into small, ¾ to 1-inch meatballs (you should get about 30-32 meatballs).
Step 2: Brown the Meatballs
In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and cook them until browned on all sides, about 2-3 minutes per batch. Once browned, transfer them to a plate lined with paper towels to drain excess oil.
Step 3: Cook the Vegetables
Using the same pot, add the remaining tablespoon of olive oil. Sauté the minced garlic, diced onion, carrots, and celery for about 3-4 minutes, stirring occasionally until they’re tender and fragrant. Stir in the thyme and cook for another minute.
Step 4: Simmer the Soup
Whisk in the chicken stock and add bay leaves. Bring the mixture to a boil, then stir in the pasta and browned meatballs. Lower the heat and let everything simmer for about 10-12 minutes, until the pasta is tender and the meatballs are cooked through.
Step 5: Add the Vegetables
Once the meatballs are fully cooked, stir in the zucchini and spinach. Allow the spinach to wilt, which should take about 2 minutes.
Step 6: Finish the Soup
Stir in the freshly squeezed lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper, if needed.
Check out more soup recipes to enjoy year-round.
Helpful Tips for Summer Minestrone with Turkey Meatballs
- Fresh ingredients make a difference: Try to use the freshest vegetables for the best flavor.
- Make it heartier: You can add beans like kidney beans or chickpeas for extra protein and fiber.
- Freezer-friendly tip: This soup freezes exceptionally well. Just leave out the pasta when freezing and add it in when reheating to avoid sogginess.
Cooking Tips for the Best Summer Minestrone with Turkey Meatballs
- Brown the meatballs first: Browning the meatballs adds a deep, savory flavor to the soup. Don’t skip this step!
- Use a heavy-bottomed pot: A Dutch oven or heavy stockpot will ensure even cooking and prevent the soup from sticking to the bottom.
- Cook the pasta in the soup: By simmering the pasta directly in the broth, it absorbs the rich flavors, making each bite more delicious.
Serving Suggestions for Summer Minestrone with Turkey Meatballs
Pair this summer soup with a crisp green salad or a slice of toasted garlic bread for a complete meal. A chilled white wine or a sparkling water with lemon would make the perfect refreshing beverage to accompany the dish.
Find perfect side dish pairings here.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 320
- Fat: 12g
- Carbohydrates: 28g
- Protein: 24g
- Fiber: 4g
- Vitamins: Rich in vitamin A, C, and potassium
Storage and Leftovers for Summer Minestrone with Turkey Meatballs
To store: Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
To freeze: Omit the pasta before freezing. Store in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in a pot. Add freshly cooked pasta before serving.
Reheating: Gently reheat the soup over medium heat, stirring occasionally.
Frequently Asked Questions (FAQs) for Summer Minestrone with Turkey Meatballs
- Can I use ground beef instead of turkey for the meatballs? Yes, ground beef or even chicken can be used as a substitute for turkey.
- Is this soup gluten-free? It can be made gluten-free by using gluten-free breadcrumbs and pasta.
- Can I make this soup vegetarian? Absolutely! You can omit the meatballs and add beans or tofu for extra protein.
- How long can I store this soup? This soup lasts up to 3 days in the fridge and up to 3 months in the freezer.
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Conclusion
I hope you enjoy making Summer Minestrone with Turkey Meatballs! This recipe is a perfect way to enjoy the fresh flavors of summer while also preparing a hearty, comforting meal. Don’t forget to leave a comment or share your own twist on this recipe!
Happy cooking!
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Summer Minestrone with Turkey Meatballs | Healthy Recipe
Description
Hello, food lovers! If you’re craving a wholesome, hearty dish perfect for a summer evening, look no further than Summer Minestrone with Turkey Meatballs! This classic recipe is packed with fresh garden vegetables and lean turkey meatballs, making it a must-try for anyone who loves comfort food with a healthy twist. Whether you’re feeding the family or prepping meals for the week, this dish is sure to become a staple in your summer dinner rotation.
Ingredients
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
- 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 breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
Substitutions and Modifications:
- If you’re gluten-sensitive, swap the Panko for gluten-free breadcrumbs and choose gluten-free pasta.
- Vegetarian option: Omit the turkey meatballs and add more beans like cannellini or chickpeas for protein.
Instructions
Step 1: Prepare the Turkey Meatballs
In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes. Season with salt and pepper. Mix everything well using a spoon or your hands. Roll the mixture into small, ¾ to 1-inch meatballs (you should get about 30-32 meatballs).
Step 2: Brown the Meatballs
In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and cook them until browned on all sides, about 2-3 minutes per batch. Once browned, transfer them to a plate lined with paper towels to drain excess oil.
Step 3: Cook the Vegetables
Using the same pot, add the remaining tablespoon of olive oil. Sauté the minced garlic, diced onion, carrots, and celery for about 3-4 minutes, stirring occasionally until they’re tender and fragrant. Stir in the thyme and cook for another minute.
Step 4: Simmer the Soup
Whisk in the chicken stock and add bay leaves. Bring the mixture to a boil, then stir in the pasta and browned meatballs. Lower the heat and let everything simmer for about 10-12 minutes, until the pasta is tender and the meatballs are cooked through.
Step 5: Add the Vegetables
Once the meatballs are fully cooked, stir in the zucchini and spinach. Allow the spinach to wilt, which should take about 2 minutes.
Step 6: Finish the Soup
Stir in the freshly squeezed lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper, if needed.
Equipment
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- Fresh ingredients make a difference: Try to use the freshest vegetables for the best flavor.
- Make it heartier: You can add beans like kidney beans or chickpeas for extra protein and fiber.
- Freezer-friendly tip: This soup freezes exceptionally well. Just leave out the pasta when freezing and add it in when reheating to avoid sogginess.
