Minestrone Soup with Turkey Meatballs
Ingredients
Turkey Meatballs
- 1 egg slightly beaten
- ¼ cup 2% milk
- 1 lb ground turkey
- 2 oz parmesan cheese grated
- 1 tbsp Italian spices or a mix of basil, oregano and thyme
Minestrone Soup
- 2 tbsp olive oil
- 1 french shallot substitute white leek
- 1 clove garlic minced
- 3 ½ oz pancetta cut into cubes, substitute bacon, optional
- 6 cups fresh vegetables carrots, green and yellow beans, celery stalk, zucchini, cut into very small cubes or sliced thinly
- 4 cups vegetable broth substitute turkey broth
- 1 bay leaf
- 1 jar Italian tomato puree 660 mL
- 1 parmesan cheese rind
- 1 can white beans 540 mL, drained and rinsed
Extras and Sides
- 10 ½ oz pasta short, cooked al dente
- pesto made from basil or rocket
- Parmigiano-Reggiano cheese shavings
- fresh basil
Instructions
Meatballs
- Preheat the oven to 400℉.
- In a bowl, mix the beaten egg and milk. Add the ground turkey, parmesan and seasoning. Mix well and shape into 2.5 cm (about 1") balls.
- Place on a baking sheet lined with parchment paper or aluminum foil. Bake for 20 minutes. Serve with the minestrone soup.
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
- In a separate pot, cook the pasta al dente and add to the soup when serving. Serve with a generous spoon of pesto, parmesan shavings and garnish with turkey meatballs.
Nutrition
Calories: 795kcalCarbohydrates: 87gProtein: 50gFat: 30gSodium: 1394mg
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