Description
A comforting and hearty Summer Minestrone soup featuring tender turkey meatballs, fresh vegetables, and ditalini pasta in a flavorful chicken broth, perfect for a nutritious and satisfying meal.
Ingredients
Scale
Meatballs
- 1 pound ground turkey breast
- 1/3 cup Panko breadcrumbs
- 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
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
- Prepare the meatballs: In a large bowl, combine ground turkey, Panko breadcrumbs, Parmesan cheese, minced garlic, dried basil, and crushed red pepper flakes. Season with kosher salt and freshly ground black pepper. Mix thoroughly until all ingredients are evenly incorporated, then roll the mixture into 30 to 32 small meatballs.
- Brown the meatballs: Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Brown the meatballs in batches, cooking them for 2 to 3 minutes on all sides until nicely browned. Transfer the browned meatballs to a paper towel-lined plate to drain excess oil.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the stockpot. Add minced garlic, diced onion, carrots, and celery. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables become tender and fragrant. Stir in the dried thyme to combine.
- Simmer the soup: Pour in the chicken stock and add the bay leaves. Bring the mixture to a boil. Once boiling, stir in the ditalini pasta and the browned meatballs. Reduce the heat to low and simmer gently for 10 to 12 minutes, or until the pasta is tender and the meatballs are cooked through.
- Add fresh greens: Stir in the halved and sliced zucchini along with the baby spinach. Cook for an additional 2 minutes until the spinach wilts and the zucchini softens slightly.
- Finish and serve: Stir in freshly squeezed lemon juice and chopped fresh parsley to brighten the flavors. Adjust seasoning with salt and pepper to taste. Serve the soup immediately while hot for a delicious summer meal.
Notes
- For a vegetarian version, substitute turkey meatballs with plant-based meatballs or omit them entirely.
- Feel free to add other seasonal vegetables like green beans or peas for extra nutrition.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Leftover soup can be reheated gently on the stovetop or in the microwave.
- Using freshly grated Parmesan enhances the flavor compared to pre-grated varieties.
