[minestrone w/ turkey meatballs]

This is just the 'easy minestrone' recipe with turkey meatballs, but it makes a world of difference and it's amazingly good.  You're welcome

Serves 2-3
Turkey Meatball Ingredients:
1/2 small onion, grated or finely chopped
1 1/2 garlic cloves, minced 
1 large egg
1/8 cup dried bread crumbs
1 1/2 Tbsp ketchup
small handful of fresh Italian parsley leaves, chopped.  (or a large pinch of dry)
1/4 cup shredded Parmesan
1/2 tsp salt
1/8 tsp ground black pepper
1/2 pound extra lean ground Turkey (I use the 99% fat free stuff)
2 Tbsp olive oil

Meatball Directions:
(These can be prepared ahead of time and then chill in the fridge for a day or two before you make the soup.)
Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt & pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. 
Heat the oil in a heavy large frying pan, or electric skillet, over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. (Note to self - turkey browns quickly - turn often).  Turn off heat. Transfer the meatballs to a paper towel covered plate.
Let the meatballs sit and prepare the soup...
Soup Ingredients: 
1 14-oz can Cannellini beans
3 cups chicken broth
1 cup tomato-based pasta sauce, I use Prego Traditional
4 oz ditalini passta
Red Pepper flakes, optional

Soup Directions:
Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Carefully add the meatballs and bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Usually 10 minutes).  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 10 minutes.   Serve the meatball minestrone with Parmesan, if desired.

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