Minestrone with Turkey Meatballs

Minestrone With Turkey Meatballs

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Stephanie Leamer


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


★★★★★ 1 vote



  • 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
  • 1
    yellow squash, quartered lenghtwise and thickly sliced

How to Make Minestrone with Turkey Meatballs


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Minestrone with Turkey Meatballs

Course/Dish: Turkey Soups

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