Summer Minestrone with Turkey Meatballs
Aug 19, 2025 11:24 AM
A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!
I know. Soup in the summertime? Have I gone mad? Well, maybe but I find that there’s something even more cozy about soup this time of year.
You know, as you drip sweat in the 98 degree summer heat and humidity. But don’t worry. We’re using up all of our favorite garden vegetables and staples here with homemade turkey meatballs. It’s pure summer comfort in a bowl with the tender simmering veggies and juicy meatballs with the refreshing lemon kick in every single bite.
Ingredients:
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 1 rib celery, diced
- ½ teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- ¾ cup ditalini pasta
- 2 medium zucchini, halved and sliced
- 3 cups baby spinach
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
For the Turkey Meatballs
- 1 pound ground turkey breast
- ⅓ cup Panko
- ¼ cup freshly grated Parmesan
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Write a comment
No comments