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Summer Minestrone Turkey Meatballs

A lighter, protein-packed version of classic Italian minestrone soup featuring tender turkey meatballs and seasonal vegetables in a vibrant broth
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Turkey Meatballs
  • 1 pound ground turkey (93% lean)
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Minestrone
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta (ditalini or elbow)
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper to taste

Method
 

  1. Combine ground turkey, breadcrumbs, egg, minced garlic, parsley, salt, and pepper in a large bowl. Mix gently with your hands until just combined. Roll into 20-24 small meatballs, about 1 inch in diameter.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add meatballs in batches, browning on all sides for about 6-8 minutes total. Transfer to a plate and set aside.
  3. In the same pot, add diced onion, carrots, and celery. Cook for 5 minutes until softened and fragrant. Add zucchini and cook for another 2 minutes.
  4. Pour in diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot. Add chicken broth and bring to a gentle simmer. Return the meatballs to the pot along with the cannellini beans. Let everything bubble together for 15 minutes.
  5. Add pasta and cook according to package directions, usually 8-10 minutes. Stir in fresh basil during the last minute of cooking. Taste and adjust seasoning with salt and pepper.

Notes

Ground chicken can substitute for turkey. Roll meatballs during weekend meal prep and store in refrigerator. Don't overmix meatballs to avoid toughness. Don't overcook pasta as it continues cooking in hot broth. Brown meatballs properly for better flavor. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on stovetop, adding broth if needed.