minestrone with turkey meatballs

★★★★★ 1 Review
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By Stephanie Leamer
from Commodore, PA

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

★★★★★ 1 Review
serves 4

Ingredients For minestrone with turkey meatballs

  • 1 tsp
    olive oil
  • 1 sm
    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
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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.

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