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Name: Meatball Minestrone
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons olive oil divided; 2 cloves garlic minced; 1 sweet onion diced; 2 carrots, peeled and diced; 1 stalk celery diced; 1/2 teaspoon dried thyme; 8 cups chicken stock; 2 bay leaves; 3/4 cup ditalini pasta; 2 medium zucchini halved and sliced; 3 cups baby spinach; Juice of 1 lemon; 2 tablespoons chopped fresh parsley leaves; FOR THE TURKEY MEATBALLS; 1 pound ground turkey breast; 1/3 cup Panko; 1/4 cup freshly grated Parmesan; 2 cloves garlic minced; 1 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes optional; Kosher salt and freshly ground black pepper to taste

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INGREDIENTS

2 tablespoons olive oil ; divided
2 cloves garlic ; minced
1 sweet onion diced
2 carrots, peeled and diced
1 stalk celery diced
1/2 teaspoon dried thyme
8 cups chicken stock
2 bay leaves
3/4 cup ditalini pasta
2 medium zucchini halved and sliced
3 cups baby spinach
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
FOR THE TURKEY MEATBALLS
1 pound ground turkey breast
1/3 cup Panko
1/4 cup freshly grated Parmesan
2 cloves garlic ; minced
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes ; optional
Kosher salt and freshly ground black pepper ; to taste

INSTRUCTIONS

Heat 1 tablespoon 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 remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

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 lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.

NOTES

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Meatball Minestrone

2 tablespoons olive oil divided
2 cloves garlic minced
1 sweet onion diced
2 carrots, peeled and diced
1 stalk celery diced
1/2 teaspoon dried thyme
8 cups chicken stock
2 bay leaves
3/4 cup ditalini pasta
2 medium zucchini halved and sliced
3 cups baby spinach
 Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
 FOR THE TURKEY MEATBALLS
1 pound ground turkey breast
1/3 cup Panko
1/4 cup freshly grated Parmesan
2 cloves garlic minced
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes optional
 Kosher salt and freshly ground black pepper to taste

In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes, if using; season with salt and pepper, to taste. 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 1 tablespoon 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 remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
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 lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.

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Nutrition

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Serving Size: 1 Recipe (4723g)
Recipe Makes: 1 Recipe

Calories: 3048
Calories from Fat: 943 (31%)

Amt Per Serving		% DV

	Total Fat 104.8g	140 %
	Saturated Fat 28.5g	143 %
	Monounsaturated Fat 44.3g
	Polyunsanturated Fat 21.7g
Cholesterol 613.8mg		189 %
Sodium 6892.7mg		238 %
Potassium 6279.4mg		165 %
Total Carbohydrate 296.3g		87 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 289.1g
Protein 216.8g		310 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3048

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