Summer Minestrone with Turkey Meatballs
A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!
6 Servings
Prep Time: 20 min Cook Time: 20 min Total Time: 40 min
https://damndelicious.net/2018/06/18/summer-minestrone-with-turkey-meatballs/
Ingredients
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
1 pound ground turkey breast
⅓ cup Panko
¼ cup freshly grated Parmesan
2 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; bring to a boil. Stir in pasta and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 10-12 minutes.
Stir in zucchini and spinach until the spinach has wilted, about 2 minutes.
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.