Summer Minestrone with Turkey Meatballs
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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.
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.
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.
Tools For This Recipe
Dutch oven
Summer Minestrone with Turkey Meatballs: Frequently Asked Questions
Not at all! Ground pork or ground beef can be used instead of ground turkey.
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Yes! You can freeze the leftovers without the pasta (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked pasta when serving.
Summer Minestrone with Turkey Meatballs
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
- ⅓ 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.
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I’ve made this before and it was great but the ingredients seem to be messed up on here for me – rotisserie chicken, Half and half No zucchini etc
So sorry about that! We had a temporary system glitch but it should be fixed now. 🙂
This isn’t the recipe I originally saw just earlier today. It appears changes have been made to the recipe. It doesn’t provide the ingredients and measurements for the meatballs. Ingredients for the soup seem different now too. Peas instead of spinach. .?????
So sorry about that! We had a temporary system glitch but it should be fixed now. 🙂
I don’t often post reviews but this soup was a hit! Even my picky hubby and daughter ate it. I used a gf panko for the meatballs and threw in some leftover corn. Delish!!!!!
Thank you for your amazing collection of recipes. They are always a hit and I have shared so many with friends and family.
Very tasty summer soup recipe. Loved the little turkey meatballs.
Excellent, easy, simple, tasty and healthy recipe. I had slight issues with the meatballs sticking to the pan, but when I deglazed the pan with the chicken stock, the brown goodness added wonderful flavor to the soup. I can’t wait to try more of your recipes.
This soup is the best I’ve ever made. It’s packed with flavor, satisfying and everyone is my family loved it. My husband and nephew had seconds and thirds
Amazing my husband only liked traditional minestrone! This changed his mind! Used frozen cocktail meatballs which shortened the cooking time! A definite do again!
This is my go to soup during non-winter months. I am making my first batch now! I will make this weekly for the next 7 months! Absolutely wonderful!!!! If your broth is bland, add a little chicken “better than bouillon.”
I made this recipe tonight. We loved it. I like blending the whole lemon with a little water. I didn’t add the noodles as I am eating low carb. This soup has so much flavor. My niece and nephew loved the meatballs. I will be making this soup again for sure.
I just made this for the teachers where my kid attend. I followed the recipe to a T and believe me this is one of the tastiest soup I’ve ever made. Thank you for sharing is amazing soup.
This is the third time that I’ve made this and it’s delicious I love minestrone soup and I’m picky about how it tastes. My family loves it also and my daughter isn’t a big fan of soup
Delicious and so easy. The lemon and fresh parsley really makes the taste!
I added fresh Thyme and Rosemary because I had it on hand. Also added can of tiny diced tomatoes.
DELICIOUS!!! I added 2 extra garlic cloves of garlic in meatball mixture (mine were small) and extra cup of spinach. This soup will become a regular meal.
I added navy beans in place of pasta, I didn’t have any on hand. Fabulous flavor and bright . On another occation all I had on hand was spicy italian sausage so I used it for the meatballs ( had to remove it from casing , but worth it) I also used almond flour in place of panko and 2 TBS of greek yogurt so it wouldn’t lose moisture. came out perfect. It really is a versitile recipe, thanks.
I love this soup! It is in constant rotation in our home! If I’m feeling super lazy I just buy frozen meatballs and it still tastes amazing!
Super tasty!
I let my soul simmer for 15 minutes before adding meatballs and noodles.
My dad can’t stop eating this which means I can’t stop making it!
My dad is 89 and is sensitive to many foods. He adores your soup. It has been such a comfort to him. Thank you!!
Fab, quick & delicious. Added pinches of bouillon & shaoxing wine for twist because I’ve made this so many times!
I kinda winged this, which I never do! Due to dietary issues, I made the meatballs with beef, beef broth, used brown rice and Swiss chard instead of spinach & left out the lemon juice. Got a TOTAL thumbs up from the guys! Wait, what???? Hooray! Thanks, again, for another great recipe! You rock lady!
Do you have the nutrition facts on this?
This was delicious! I added rice because as I was cooking I realized there was no pasta in the pantry. So much for being prepared:). Will definitely make this again.