Capture the essence of summer with this vibrant and nourishing Summer Minestrone with Turkey Meatballs. This soup is packed with fresh vegetables, tender turkey meatballs, and a hint of citrus, making it both light and satisfying. Perfect for warm evenings or as a healthy meal prep option, this dish brings together the best of the season’s produce with a comforting twist. The turkey meatballs add a hearty element while keeping the dish lean and nutritious. Serve this minestrone with a slice of crusty bread for a complete meal that’s sure to please the whole family.
Ingredients:
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
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- A dash of crushed red pepper flakes (optional)
- Add salt and freshly ground black pepper to taste
Instructions:
1. Prepare the Turkey Meatballs:
- In a large bowl, combine the ground turkey, Panko breadcrumbs, Parmesan, minced garlic, dried basil, crushed red pepper flakes (if using), and a pinch of salt and pepper.
- Gently combine the ingredients until they are mixed, avoiding overmixing.
- Shape the mixture into small meatballs, approximately 1 inch in diameter, using your hands or a small spoon.
2. Cook the Meatballs:
- Warm 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Cook the meatballs in small batches, ensuring not to overcrowd the pot.
- Brown them on all sides, which should take approximately 4-5 minutes.
- They do not need to be fully cooked as they will finish cooking in the soup.
3. Sauté the Vegetables:
- In the same pot, pour in the remaining tablespoon of olive oil.
- Sauté the minced garlic, diced onion, carrots, and celery until they begin to soften.
- Sauté for about 5-6 minutes, until the vegetables are softened and the onion is translucent.
- Stir in the dried thyme and cook for another minute until fragrant.
4. Add the Broth and Pasta:
- Pour in the chicken stock and add the bay leaves.
- Increase the heat to bring the mixture to a boil, then lower the heat and let it gently simmer for approximately 10 minutes.
- Add the ditalini pasta and simmer for an additional 5 minutes.
5. Add the Zucchini and Meatballs:
- Stir in the sliced zucchini and the browned turkey meatballs.
- Continue to simmer for another 10 minutes, or until the pasta is cooked al dente and the meatballs are fully cooked through.
6. Finish the Soup:
- Add the baby spinach and stir until it has fully wilted into the soup.
- Add the freshly squeezed lemon juice and chopped parsley, stirring to combine.
- Taste the soup and adjust seasoning with salt and pepper if needed.
7. Serve:
- Ladle the soup into bowls and serve hot, garnished with extra parsley or Parmesan if desired.
Conclusion:
This Summer Minestrone with Turkey Meatballs is a beautiful blend of fresh vegetables, hearty turkey meatballs, and a bright citrus finish. It’s the perfect dish for enjoying the lighter, fresher flavors of summer while still indulging in a comforting bowl of soup. Easy to make and full of nutritious ingredients, this minestrone is ideal for a family dinner or meal prep for the week. Enjoy the vibrant tastes and textures of summer with this delightful and wholesome recipe!