Minestrone Soup with Turkey Meatballs

Place on a baking sheet lined with parchment paper or aluminum foil. Bake for 20 minutes. Serve with the minestrone soup.

In a large soup pot, add olive oil. Fry the shallot, garlic and pancetta (if using) for about 2 minutes. Add vegetables and cook 5 more minutes.

Add broth and bay leaf and bring to a boil. Add tomatoes and simmer about ten minutes.

Don’t forget to include a parmesan rind to give that unique umami taste. In the last five minutes, add the zucchini and white beans