Summer Minestrone with Turkey Meatballs
This light yet hearty Summer Minestrone features tender turkey meatballs simmered in a bright vegetable broth with ditalini pasta, zucchini, spinach, and a splash of fresh lemon. It’s a healthy, all-in-one meal perfect for warm-weather dinners!
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
- ¼ cup freshly grated Parmesan
- 2 cloves garlic minced
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a bowl, mix turkey, Panko, Parmesan, garlic, basil, red pepper flakes, salt, and pepper.
- Form 30–32 small meatballs.
- Heat 1 tablespoon oil in a soup pot. Brown meatballs in batches for 2–3 minutes.
- Transfer to a paper towel-lined plate.
- Add remaining oil to the pot.
- Sauté garlic, onion, carrots, and celery for 3–4 minutes. Stir in thyme.
- Add chicken stock and bay leaves. Bring to a boil.
- See full steps with tips & photos → https://p4pd.org/summer-minestrone-with-turkey-meatballs/
Notes
- Make-Ahead: You can prepare the meatballs up to a day in advance—store them raw on a tray covered in plastic wrap in the fridge, then brown and finish the soup when you’re ready.
- Pasta Swap: If you don’t have ditalini, use small shells, elbow macaroni, or orzo. Just watch the cooking time so it doesn’t overcook.