Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Summer Minestrone with Turkey Meatballs | Healthy Recipe

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

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
  • 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

Notes

  • 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.

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