Turkey Meatball Minestrone

This robust Turkey Meatball Minestrone combines the comfort of homemade meatballs with the bright, vegetable-forward flavors of classic Italian minestrone. Ground turkey is seasoned with garlic and herbs, then baked until golden before being simmered in a rich broth loaded with celery, chickpeas, and fresh basil. The addition of rotini pasta makes it a complete, satisfying meal that holds up well for leftovers. It’s perfect for chilly evenings or meal prepping, offering a warm, aromatic experience without the heaviness of traditional beef-based soups.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 469

Description

This robust Turkey Meatball Minestrone combines the comfort of homemade meatballs with the bright, vegetable-forward flavors of classic Italian minestrone. Ground turkey is seasoned with garlic and herbs, then baked until golden before being simmered in a rich broth loaded with celery, chickpeas, and fresh basil. The addition of rotini pasta makes it a complete, satisfying meal that holds up well for leftovers. It’s perfect for chilly evenings or meal prepping, offering a warm, aromatic experience without the heaviness of traditional beef-based soups.

Ingredients

1 pound Ground turkey
2 cups Chopped onion -- divided
1 cup Seasoned bread crumbs
2 teaspoons Minced garlic -- divided
1/2 teaspoon Italian seasoning
Nonstick cooking spray
1 cup Chopped celery
2 teaspoons Olive oil
29 ounces Nonfat chicken broth
29 ounces Chopped tomatoes -- drained
8 ounces Chickpeas -- canned, drained
8 ounces Cut green beans -- drained
1 teaspoon Sage leaves
1 teaspoon Basil
1 teaspoon Parsley
1 cup Uncooked rotini pasta

Directions

1
Preheat oven to 400°F (204°C). In a medium bowl, combine ground turkey, half of the chopped onion, bread crumbs, half of the minced garlic, and Italian seasoning.
2
Shape the turkey mixture into 36 small meatballs. Place them on a 10-by-15-inch baking pan sprayed with nonstick cooking spray.
3
Bake meatballs for 20 to 25 minutes, or until browned on the outside and no longer pink in the center.
4
While meatballs bake, heat olive oil in a large saucepan over medium-high heat. Add the remaining chopped onion, remaining minced garlic, and chopped celery.
5
Sauté vegetables for 5 to 7 minutes, or until limp and softened.
6
Stir in chicken broth, chopped tomatoes, chickpeas, green beans, sage, basil, and parsley.
7
Increase heat and bring the soup mixture to a boil.
8
Add the rotini pasta to the boiling soup. Reduce heat, cover, and simmer for 15 to 20 minutes, or until pasta is al dente.
9
Add the baked meatballs to the soup. Simmer uncovered for an additional 5 to 10 minutes, or until heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 469kcal

% Daily Value *
Total Fat 17.3g27%
Saturated Fat 4.5g23%
Cholesterol 122mg41%
Sodium 198mg9%
Total Carbohydrate 28.6g10%
Dietary Fiber 6.4g26%
Sugars 6.9g
Protein 44.4g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day.

Freezing: For best texture, freeze the soup base and meatballs separately from the pasta, as pasta tends to become mushy when frozen and reheated. Add fresh pasta when reheating individual portions.

Variation: You can substitute the ground turkey with lean ground beef or chicken for a different flavor profile.

Tip: If the soup becomes too thick after storing, add a splash of water or broth when reheating.

Keywords: turkey, meatball, minestrone, soup, italian, chickpeas, pasta, rotini, celery, garlic, basil, sage, chicken broth, healthy, comfort food, meal prep, vegetable, protein, simmered, homemade

Read it online: https://www.chefs-mate.com/recipe/turkey-meatball-minestrone/