Description
A hearty and comforting Summer Minestrone recipe featuring tender turkey meatballs, fresh vegetables, and ditalini pasta simmered in a flavorful chicken stock, brightened with lemon juice and fresh parsley. Perfect for a wholesome meal in about 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
- 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 the ground turkey, Panko breadcrumbs, Parmesan, minced garlic, dried basil, and crushed red pepper flakes. Season generously with kosher salt and freshly ground black pepper. Mix everything together until well combined. Roll the mixture into 30-32 small, evenly sized meatballs to ensure even cooking.
- Brown the meatballs: Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Cook each batch for 2-3 minutes, turning to brown all sides evenly. Remove browned meatballs and place them on a paper towel-lined plate to drain excess oil.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the same pot. Add the minced garlic, diced onion, carrots, and celery. Cook, stirring occasionally, for 3-4 minutes or until the vegetables are tender and aromatic. Stir in the dried thyme to infuse additional flavor.
- Simmer with stock and pasta: 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 let everything simmer gently for 10-12 minutes, or 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. Continue cooking for 2 minutes until the spinach wilts and the zucchini softens slightly, maintaining their bright flavors and textures.
- Finish and serve: Remove the bay leaves, then stir in the freshly squeezed lemon juice and chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Serve the minestrone hot for a fresh, vibrant summer meal.
Notes
- Using ground turkey breast keeps the meatballs lean and healthy.
- Optional crushed red pepper flakes add a mild heat, adjust according to your preference.
- Ditalini pasta works best for this soup as it holds well without becoming mushy.
- Fresh lemon juice brightens the flavors and adds a nice contrast to the richness of the broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground turkey with plant-based meat alternatives and use vegetable stock.
