Minestrone Soup With Turkey Meatballs Food

MINESTRONE SOUP WITH TURKEY MEATBALLS

Steps:

• In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs.
• Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center.
• In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until tender.
• Add chicken broth, tomatoes, green beans, sage, oregano, basil, and parsley. Increase heat and bring mixture to boil; add rotini. Reduce heat,cover and simmer for 15 to 20 minutes or until pasta is al dente.
• Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.
• Top bowls with parmsean cheese.

TURKEY MINESTRONE

Steps:

• In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. , Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.

MINESTRONE MEATBALL SOUP

Steps:

• Spray dutch oven with nonstick cooking spray.
• Heat over medium-high heat until hot.
• Add onions, celery, and garlic; cook and stir until crisp-tender.
• Stir in remaining ingredients except rotini and meatballs.
• Bring to a boil; reduce heat.
• Cover; simmer 30 minutes.
• Stir in rotini and meatballs.
• Simmer uncovered an additional 10 to 12 minutes or until vegetables and rotini are tender.
• If desired, serve with Parmesan cheese.

MINESTRONE WITH TURKEY

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil. , Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese. Freeze option: Transfer cooled soup to freezer container and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Serve with cheese if desired.

MEATBALL MINESTRONE SOUP

Steps:

• Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
• Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.
• Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.