Filling Spring Minestrone With Turkey Meatballs Recipe
Gretel Shaw
Minestrone is an Italian soup filled with vegetables. Today, I'm sharing this minestrone with turkey meatballs that's perfect for spring. It's a new take on the classic Italian dish.
1stalkleek - sliced thin, white and pale green parts only
5cupschicken stock (chicken broth or chicken bouillon) - low-sodium
2cupswater
¾cupsmall pasta
1cupcarrots - sliced
1cuppotatoes - sliced
2cupsspinach
1cupparmesan cheese - freshly grated
1tablespooncilantro (coriander) - chopped
Instructions
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.