Summer Minestrone with Turkey Meatballs Recipe

Introduction

This Summer Minestrone with Turkey Meatballs is a vibrant and comforting soup perfect for warm days. Packed with fresh vegetables, tender turkey meatballs, and a hint of lemon, it’s both nutritious and flavorful. Ready in just 40 minutes, it serves up to six people and makes a satisfying meal any time.

Ingredients

• 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
• 1 pound ground turkey breast
• 1/3 cup Panko
• 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)

Instructions

1. Step 1: In a large bowl, combine ground turkey, Panko, Parmesan, minced garlic, dried basil, and crushed red pepper flakes if using. Season with salt and pepper to taste. Mix thoroughly using a wooden spoon or clean hands, then roll into 3/4-to-1-inch meatballs, making about 30-32 meatballs.
2. Step 2: Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the meatballs in batches and cook until browned on all sides, about 2-3 minutes. Transfer them to a paper towel-lined plate and set aside.
3. Step 3: Add the remaining 1 tablespoon olive oil to the pot. Sauté the minced garlic, diced onion, carrots, and celery, stirring occasionally, until tender, about 3-4 minutes. Stir in dried thyme and cook until fragrant, about 1 minute.
4. Step 4: Pour in the chicken stock and add bay leaves. Bring to a boil, then stir in the ditalini pasta and browned meatballs. Reduce heat to a simmer and cook until the pasta is tender and meatballs are cooked through, about 10-12 minutes.
5. Step 5: Add sliced zucchini and baby spinach to the pot. Stir gently until the spinach wilts, about 2 minutes.
6. Step 6: Stir in freshly squeezed lemon juice and chopped parsley. Season with salt and pepper to taste.
7. Step 7: Serve the minestrone immediately, enjoying its fresh and hearty flavors.

Tips & Variations

• For a vegetarian alternative, omit the turkey meatballs and use vegetable broth instead of chicken stock. Add more beans or lentils to keep it hearty.
• Use gluten-free pasta or breadcrumbs if you need a gluten-free option.
• Add a splash of red wine to the soup base for extra depth of flavor.
• Fresh herbs like basil or oregano can be swapped in place of parsley for a different herbal note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through. The pasta may absorb some broth when stored; you can add a little extra chicken stock or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the turkey meatballs in advance and refrigerate them for up to 24 hours before cooking. You can also freeze uncooked meatballs for longer storage and cook them directly from frozen, adding a few extra minutes to the cooking time.

What can I use instead of ditalini pasta?

If you don’t have ditalini, small pasta shapes like elbow macaroni, small shells, or orzo work well as substitutes. Just adjust cooking time accordingly to ensure the pasta is tender but not overcooked.

Summer Minestrone with Turkey Meatballs Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

A light and hearty Summer Minestrone featuring tender turkey meatballs, fresh vegetables, and a bright lemon-parsley finish. This comforting soup combines wholesome ingredients and quick cooking techniques for a nutritious meal perfect for any day.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Turkey Meatballs

• 1 pound ground turkey breast
• 1/3 cup Panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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
• 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

1. Mix the Meatball Ingredients: In a large bowl, combine ground turkey, Panko breadcrumbs, Parmesan cheese, minced garlic, dried basil, and crushed red pepper flakes if using. Season the mixture with kosher salt and freshly ground black pepper to taste. Mix thoroughly using a wooden spoon or clean hands until well combined.
2. Form and Brown the Meatballs: Shape the turkey mixture into 3/4-to-1-inch meatballs, making about 30-32 pieces. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the meatballs in batches, cooking until all sides are browned, about 2-3 minutes per batch. Transfer browned meatballs to a paper towel-lined plate and set aside.
3. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same stockpot. Add minced garlic, diced sweet onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, approximately 3-4 minutes. Stir in dried thyme and cook until fragrant, about 1 minute.
4. Add Liquids and Simmer: Pour in the chicken stock and add the bay leaves. Bring the mixture to a boil. Stir in the ditalini pasta and browned meatballs. Reduce the heat to a simmer and cook until the pasta is tender and the meatballs are cooked through, about 10-12 minutes.
5. Add Zucchini and Spinach: Stir in the halved and sliced zucchini and baby spinach. Continue cooking until the spinach is wilted and the zucchini is heated through, about 2 minutes.
6. Finish with Lemon and Parsley: Remove from heat and stir in freshly squeezed lemon juice and chopped fresh parsley. Season the soup with additional salt and freshly ground black pepper to taste.
7. Serve: Ladle the soup into bowls and serve immediately for a warm, fresh, and satisfying meal.

Notes

• Use ground turkey breast for leaner, tender meatballs.
• Crushed red pepper flakes are optional and can be omitted for a milder soup.
• Fresh lemon juice brightens the flavors; add just before serving.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• For a gluten-free version, substitute Panko and ditalini pasta with gluten-free alternatives.

Keywords: summer minestrone, turkey meatballs, healthy soup recipe, italian soup, light minestrone, easy dinner, summer vegetables, chicken stock soup