A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!
5 stars (64 ratings)
Ingredients
2tablespoonsolive oil, divided
2clovesgarlic, minced
1sweet onion, diced
2carrots, peeled and diced
1ribcelery, diced
½teaspoondried thyme
8cupschicken stock
2bay leaves
¾cupditalini pasta
2medium zucchini, halved and sliced
3cupsbaby spinach
3tablespoons freshly squeezed lemon juice
2tablespoonschopped fresh parsley leaves
For the turkey meatballs
1poundground turkey breast
⅓cupPanko
¼cupfreshly grated Parmesan
2clovesgarlic, minced
1teaspoondried basil
¼teaspooncrushed 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.