Minestrone With Turkey Meatballs Recipes

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MINESTRONE WITH TURKEY



Minestrone with Turkey image

I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. -Angela Goodman, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
4 cups chicken broth or homemade turkey stock
1 can (14-1/2 ounces) diced tomatoes, undrained
2/3 cup each frozen peas, corn and cut green beans, thawed
1/2 cup uncooked elbow macaroni
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup grated Parmesan cheese, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil. , Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese. Freeze option: Transfer cooled soup to freezer container and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Serve with cheese if desired.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1251mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

MINESTRONE SOUP WITH TURKEY MEATBALLS



Minestrone Soup With Turkey Meatballs image

Yum! This soup is very flavorful and healthy. I found it in a magazine, it's a real keeper, I make it all the time. It's best served with crusty bread.

Provided by Chef Shantal

Categories     Poultry

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb ground turkey
2 cups white onions, chopped & divided
1 cup seasoned bread crumbs
2 teaspoons garlic, minced divided
1/2 teaspoon italian seasoning
1 tablespoon vegetable oil cooking spray
1 cup celery, chopped
2 teaspoons olive oil
2 (14 1/2 ounce) cans chicken broth
1 (14 ounce) can tomatoes, diced, undrained
1 cup green beans, thawed if frozen
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 cup parmesan cheese, grated
1 cup rotini pasta, uncooked

Steps:

  • In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs.
  • Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center.
  • In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until tender.
  • Add chicken broth, tomatoes, green beans, sage, oregano, basil, and parsley. Increase heat and bring mixture to boil; add rotini. Reduce heat,cover and simmer for 15 to 20 minutes or until pasta is al dente.
  • Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.
  • Top bowls with parmsean cheese.

Nutrition Facts : Calories 353.8, Fat 11.4, SaturatedFat 3.3, Cholesterol 63.6, Sodium 968.6, Carbohydrate 37.9, Fiber 4.2, Sugar 6.5, Protein 24.5

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