Description
A hearty and flavorful Summer Minestrone featuring tender turkey meatballs, fresh vegetables, and a light broth with a hint of lemon, perfect for a nutritious and comforting meal in just 40 minutes.
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 Base
- 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 (if using). Season with kosher salt and freshly ground black pepper. Mix everything together until well combined, then form into 30-32 small meatballs.
- Brown the meatballs: Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Add the meatballs in batches and brown them on all sides for about 2-3 minutes per batch. Once browned, transfer the meatballs to a paper towel-lined plate to drain excess oil.
- Sauté the aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Add minced garlic, diced onion, diced carrots, and diced celery. Cook for 3-4 minutes until the vegetables are tender and fragrant. Stir in the dried thyme to release its aroma.
- Simmer the soup: Pour in the chicken stock and add the bay leaves. Bring the mixture to a boil. Then stir in the ditalini pasta and carefully add the browned meatballs back to the pot. Reduce heat to a simmer and cook for 10-12 minutes until the pasta is tender and the meatballs are cooked through.
- Add fresh vegetables: Stir in the halved and sliced zucchini along with the baby spinach. Cook for an additional 2 minutes, allowing the spinach to wilt and the zucchini to soften slightly without becoming mushy.
- Finish and serve: Stir in the freshly squeezed lemon juice and chopped fresh parsley leaves. Adjust seasoning with salt and freshly ground black pepper to taste. Serve the soup immediately while hot.
Notes
- For a vegetarian version, omit the turkey meatballs and use vegetable broth instead of chicken stock.
- To make gluten-free, substitute Panko breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- If you prefer a spicier soup, increase or omit the red pepper flakes according to taste.
- Adding freshly grated Parmesan on top when serving enhances flavor.
