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 vote5
Serves:
4
Ingredients
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1 tspolive oil
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1 smallonion
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3 clovegarlic, minced
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8 ozskinless, boneless turkey breast cut into chunks
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3 Tbspold-fashioned rolled oats
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1/4 clow-fat milk
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1/4 cgrated parmesan cheese
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1/2 cchopped fresh basil
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3/4 Tbspsalt
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2 cfat-free low-sodium chicken broth
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1 1/2 cchopped, undrained canned tomatoes
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2/3 csmall bowtie pasta
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4 ckale, shredded
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1yellow squash, quartered lenghtwise and thickly sliced
How to Make Minestrone with Turkey Meatballs
- 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 Minestrone with Turkey Meatballs
Course/Dish: Turkey Soups
