Minestrone With Turkey Meatballs Recipe

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Minestrone with Turkey Meatballs

Stephanie Leamer


Very filling soup! Nice for a cold winter day or anytime you want a nice bowl of soup!

pinch tips: How to Chop an Onion Perfectly


1 tsp
olive oil
1 small
3 clove
garlic, minced
8 oz
skinless, boneless turkey breast cut into chunks
3 Tbsp
old-fashioned rolled oats
1/4 c
low-fat milk
1/4 c
grated parmesan cheese
1/2 c
chopped fresh basil
3/4 Tbsp
2 c
fat-free low-sodium chicken broth
1 1/2 c
chopped, undrained canned tomatoes
2/3 c
small bowtie pasta
4 c
kale, shredded
yellow squash, quartered lenghtwise and thickly sliced

Directions Step-By-Step

Heat oil in a medium nonstick saucepan over low heat. Add onion and garlic and saute 5 minutes or until onion is tender. Transfer to a medium bowl and let cool to room temperature.
Meanwhile, in a blender or food processor, grind turkey with on-off pulses until fine. Add to onion mixture. Add oats, milk, 2 Tbsp Parmesan, 2 Tbsp basil and 1/4 tsp. salt and stir to combine. Gently shape into 24 small meatballs.
In a Dutch over over high heat, combine 2 cups water, remaining salt, broth and tomatoes and bring to a boil. Add pasta and kale cook 5 minutes, then reduce heat and simmer.
Add remaining basil and meatballs and cook 1 minute. Add squash and simmer, covered, 5 minutes or until meatballs are cooked through and kale is tender. Serve sprinkled with remaining parmesan.

About this Recipe

Course/Dish: Turkey Soups