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Turkey Meatball Minestrone Soup

Turkey Meatball Minestrone Soup
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Warm up your belly and soul with this comforting and cozy Turkey Meatball Minestrone Soup. Tender, savory mini meatballs bask in a tomato laced broth along with a bounty of flavorful vegetables and creamy white beans. Hearty and filling, but also light, it hits all the notes.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale

Turkey Meatballs

  • 1 lbs. ground turkey
  • 1 cup zucchini finely grated
  • 2/3 cup parmesan cheese grated
  • 1/2 sweet onion minced
  • 1/2 cup panko breadcrumbs
  • 1/4 cup parsley chopped
  • 2 Tbsp fresh basil chopped
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly grated black pepper
  • 1/4 tsp crushed red pepper flakes or more to taste
  • 1 large egg

Turkey Meatball Minestrone Soup

  • 1 Tbsp avocado or olive oil
  • 1 large sweet onion diced
  • 2 cups carrots chopped
  • 1 cup celery chopped
  • 2 garlic cloves minced
  • 2 Tbsp tomato paste
  • 1/3 cup dry white wine, optional
  • 15.5 oz Cannellini beans, drained and rinsed
  • 14.5 oz diced fire roasted tomatoes
  • 8–10 cups chicken broth
  • 2–3 bay leaves
  • 1 bunch kale, ribs removed chopped
  • 1 zucchini, chopped
  • 1/4 tsp crushed red pepper flakes or more to taste
  • kosher salt
  • 1 sprig basil plus additional for serving
  • juice of 1 lemon
  • parmesan rind, optional

Instructions

Turkey Meatballs

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Add all of the ingredients for the meatballs to a large bowl. Gently mix them together until just combined.
  3. Use a teaspoon to portion out the meat mixture. Roll into a ball and place on the baking sheet. Proceed with the remaining meatball mix. You should have around 45 mini meatballs. 
  4. Place the baking sheet in the oven and allow the meatballs to cook for 10-12 minutes until golden brown and cooked through.

Turkey Meatball Minestrone Soup

  1. Heat a large pot or Dutch oven over medium heat with oil. Add the onions, celery, and carrots along with a pinch of kosher salt. Let them cook for 5-8 minutes until the onions are translucent, stirring often. 
  2. Add the garlic, tomato paste, and crushed red pepper. Cook for an additional 60 seconds.
  3. Pour in the wine if using and let come to a simmer.
  4. Add the broth, beans, bay leaves, parm rind if using, diced tomatoes, and basil sprig. Bring to a simmer and cover. Allow to cook for 45 minutes or until all of the vegetables are tender.
  5. Remove the parm rind and bay leaves. Stir in the kale, zucchini, and meatballs. Allow them to cook until the kale is wilted and zucchini tender-crisp, about ten minutes.
  6. Squeeze in the lemon juice. Taste, and add any additional salt if needed.

Notes

  1. You can use lean ground turkey breast, regular ground turkey, ground chicken, or ground pork for this recipe.
  2. The meatballs can be made a day or two in advance. Let them cool and then transfer them to an airtight container and keep them refrigerated until ready to add to the minestrone.
  3. Feel free to add pasta to this soup. If you plan on freezing it, cook the pasta separately. 

Find it online: https://beachgirlgrills.com/turkey-meatball-minestrone-soup/