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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.
Summer Minestrone with Turkey Meatballs
Yield: 6servings
Prep: 20 minutesminutes
Cook: 20 minutesminutes
Total: 40 minutesminutes
A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!
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.