Minestrone with Turkey Meatballs
By
Stephanie Leamer
@jsbta5
1
Very filling soup! Nice for a cold winter day or anytime you want a nice bowl of soup!
Rating:
★★★★★ 1 vote
Serves:
4
Ingredients
- 1 tsp
- olive oil
- 1 small
- onion
- 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
- salt
- 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
- 1
- yellow squash, quartered lenghtwise and thickly sliced
How to Make Minestrone with Turkey Meatballs
- 1Heat 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.
- 2Meanwhile, 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.
- 3In 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.
- 4Add 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 Minestrone with Turkey Meatballs
Course/Dish: Turkey Soups
