When summer rolls around, it’s the perfect time to enjoy a soup that’s both light and satisfying. Our Summer Minestrone Soup with Turkey Meatballs is a delightful way to savor the fresh flavors of the season while enjoying a comforting bowl of goodness.
A Flavorful Twist on a Classic
This minestrone soup features juicy turkey meatballs seasoned with Panko, Parmesan, and Basik’s Hunters Seasoning Blend, offering a savory twist on the traditional recipe. The meatballs are first browned to perfection in a splash of Milanese Gremolata Olive Oil, which adds a burst of herbal richness to each bite.
Packed with Fresh Ingredients
The base of this minestrone is a vibrant mix of vegetables, including carrots, celery, and zucchini, cooked until tender and flavorful. The soup is enriched with a splash of Sicilian Lemon Balsamic, which introduces a bright, tangy note that elevates the entire dish. Fresh spinach is added at the end, wilting into the soup to provide a boost of nutrients and color.
A Comforting Bowl of Goodness
To make this soup, simply roll the turkey mixture into meatballs and brown them in a pot. Then, sauté garlic, onion, and your choice of vegetables, followed by simmering everything together with chicken stock and pasta. The result is a hearty, satisfying soup that’s perfect for any summer day.
Why You’ll Love This Recipe
- Nutrient-Rich: Packed with vegetables and lean turkey, this soup is a healthy choice that’s both filling and nourishing.
- Fresh and Flavorful: The use of Milanese Gremolata Olive Oil and Sicilian Lemon Balsamic infuses the soup with vibrant flavors that highlight the freshness of summer produce.
- Easy to Prepare: With simple steps and readily available ingredients, this recipe is perfect for a quick and satisfying meal.
With love, from the Happy Hearts Kitchen <3
Summer Minestrone Soup with Turkey Meatballs
Delight in a bowl of comforting, homemade turkey meatball soup featuring tender meatballs made with Panko, Parmesan, and fragrant basil. Cooked in a rich broth with carrots, celery, and zucchini, this hearty soup is enhanced by the zesty touch of Milanese Gremolata Olive Oil and the bright tang of Sicilian Lemon Balsamic. Finished with fresh spinach and a sprinkle of parsley, it’s a nourishing meal perfect for any day of the week.
Ingredients
- 4 Tbsp AOOC Milanese Gremolata Olive Oil
- 2 cloves garlic, minced
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 1 rib celery, diced
- 1 tsp Basiks Hunters Seasoning Blend
- 8 cups chicken stock
- 2 bay leaves
- 1 cup ditalini pasta
- 2 medium zucchini, halved and sliced
- 3 cups baby spinach
- 3 Tbsp AOOC Sicilian Lemon
- 2 Tbsp parsley
For the Turkey Meatballs
- 1 pound ground turkey breast
- 1/2 cup Panko
- ¼ cup freshly grated Parmesan
- 2 cloves garlic, minced
- 1-2 tsp Basiks Hunters Seasoning Blend
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine ground turkey, Panko, Parmesan, garlic, and seasonings. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
- Heat 2 tablespoons Milanese Gremolata Olive Oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Add the remaining 2 tablespoons Milanese Gremolata Olive Oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in 1 tsp Hunters Seasoning Blend. (Alternatively you could stir in some fresh or dried thyme)
- Whisk in chicken stock and bay leaves; bring to a boil. Stir in pasta and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 10-12 minutes.
- Stir in zucchini and spinach until the spinach has wilted, about 2 minutes.
- Stir in Sicilian Lemon Balsamic and parsley; season with salt and pepper, to taste.
- Serve immediately.
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