minestrone with turkey meatballs
(1 RATING)
Very filling soup! Nice for a cold winter day or anytime you want a nice bowl of soup!
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 teaspoon olive oil
- 1 small onion
- 3 cloves garlic, minced
- 8 ounces skinless, boneless turkey breast cut into chunks
- 3 tablespoons old-fashioned rolled oats
- 1/4 cup low-fat milk
- 1/4 cup grated parmesan cheese
- 1/2 cup chopped fresh basil
- 3/4 tablespoon salt
- 2 cups fat-free low-sodium chicken broth
- 1 1/2 cups chopped, undrained canned tomatoes
- 2/3 cup small bowtie pasta
- 4 cups kale, shredded
- 1 - yellow squash, quartered lenghtwise and thickly sliced
How To Make minestrone with turkey meatballs
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Category:
Turkey Soups
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