Description
A hearty twist on classic minestrone soup featuring delicious turkey meatballs and a medley of vegetables.
Ingredients
Scale
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups green beans, chopped
- 1 cup zucchini, diced
- 1 cup pasta (e.g., small shells or ditalini)
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Prepare the meatballs: In a bowl, combine the ground turkey, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix thoroughly and form small meatballs.
- Sauté the veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and continue to cook for another minute until fragrant.
- Add broth and tomatoes: Pour in the chicken or vegetable broth along with the diced tomatoes. Bring the mixture to a boil.
- Simmer the meatballs: Gently add the turkey meatballs to the pot and let it simmer for about 15 minutes, allowing the flavors to develop.
- Final touches: Next, add in the chopped green beans, diced zucchini, and pasta. Cook until the pasta and veggies are tender, roughly 10 minutes.
- Serve and enjoy: Adjust the seasoning to taste, and serve hot, garnished with fresh basil for that extra pop of flavor.
Notes
For a healthier option, swap in whole wheat pasta or add extra veggies like spinach or kale. Best served with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg