After having made this spring minestrone with turkey meatballs for the second time in the last month by request of my husband for our dinner guest, I thought it would be nice to share! This dish is a very light and healthy soup, rich with succulent turkey meatballs, loaded with great veggies and lots of flavours.
The original recipe called for ground chicken; however, that was not available, so I opted for the dark ground turkey meat, which created a delicious flavour. I also added more than the recommended one cup of baby spinach. The pasta I used was conchigliette, a tiny shell by De Cecco. Enjoy this tasty spring minestrone with turkey meatballs recipe.
Filling Spring Minestrone With Turkey Meatballs Recipe
- ½ cup breadcrumbs seasoned
- 3 tablespoons parmesan cheese finely grated
- 4 cloves garlic 2 minced, 2 thinly sliced
- 2 tablespoons fresh chives chopped
- 1 large egg whisked
- 1 pinch salt
- 1 pinch pepper
- 3 tablespoons olive oil
- 1 stalk leek sliced thin, white and pale green parts only
- 5 cups chicken broth low-sodium
- 2 cups water
- ¾ cup small pasta
- 1 cup carrots sliced
- 1 cup potatoes sliced
- 2 cups fresh spinach
- 1 cup parmesan cheese freshly grated
- 1 tablespoon cilantro chopped
- Mix turkey, breadcrumbs, finely grated parmesan cheese, 2 garlic cloves minced, chopped chives, egg, salt and pepper to taste in a medium bowl. Form into ½-inch diameter meatballs.
- Heat olive oil in a large pot over medium-low heat. Cook meatballs until golden brown all over. Transfer to a plate and set aside. Add sliced leek to the pot, increase heat to medium and cook, often stirring, until leeks begin to soften, about 5 minutes.
- Add sliced garlic, and cook for 1 minute. Add broth and 2 cups water, and bring to a boil. Stir in pasta, potatoes, and carrots. Simmer until pasta becomes al dente, about 10 minutes. Add meatballs and simmer for another 5 minutes.
- Add spinach, stirring, until wilted. Serve immediately in large soup bowls with chopped fresh cilantro.