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Summer Minestrone with Turkey Meatballs Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/summer-minestrone-with-turkey-meatballs-recipe/