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Summer Minestrone with Turkey Meatballs - A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!

A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!

Summer Minestrone with Turkey Meatballs - A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!

I know. Soup in the summertime? Have I gone mad? Well, maybe but I find that there’s something even more cozy about soup this time of year.

Summer Minestrone with Turkey Meatballs - A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!

You know, as you drip sweat in the 98 degree summer heat and humidity. But don’t worry. We’re using up all of our favorite garden vegetables/staples here with homemade turkey meatballs. It’s pure summer comfort in a bowl with the tender simmering veggies and the refreshing lemon kick in every single bite.

Summer Minestrone with Turkey Meatballs - A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!

And this soup is very freezer-friendly for your summer needs all year long. But I recommend cooking your veggies slightly firm so they can hold up during freezing and reheating.

Summer Minestrone with Turkey Meatballs - A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!

Summer Minestrone with Turkey Meatballs

Summer Minestrone with Turkey Meatballs

A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!
5 stars (64 ratings)

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 sweet onion, diced
  • 2 carrots, peeled and diced
  • 1 rib celery, diced
  • ½ teaspoon dried thyme
  • 8 cups chicken stock
  • 2 bay leaves
  • ¾ cup ditalini pasta
  • 2 medium zucchini, halved and sliced
  • 3 cups baby spinach
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves

For the turkey meatballs

  • 1 pound ground turkey breast
  • cup Panko
  • ¼ cup freshly grated Parmesan
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • 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.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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