Meatball Minestrone

Meatball Minestrone
  • 1 tablespoon olive oil
  • 2 cups diced onion
  • ¾ cup (1/2-inch) sliced carrot
  • ¾ cup (1/2-inch) sliced celery
  • ¾ cup (1/2-inch) cubed parsnip
  • 2 garlic cloves, minced
  • 3 cups chopped Swiss chard
  • 1 cup dry red wine
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 1 (32-ounce) container lower-sodium beef broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano

Mini meatballs:

  • 1 pound ground turkey
  • 3 tablespoons dry breadcrumbs
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • ¼ cup chopped fresh basil
  • 1 ounce grated fresh Parmesan cheese (optional)

 

Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender. Add chard; sauté 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.

Combine turkey and next 6 ingredients (through egg) in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done. Remove from heat; stir in 1/4 cup basil.

Ladle soup into bowls, and sprinkle evenly with Parmesan cheese, if desired. Serves 8

Nutritional Information: 249 calories; calories from fat 0%; fat 11.5g; saturated fat 2.9g; mono fat 2.9g; poly fat 0.6g; protein 16.2g; carbohydrates 18.4g; fiber 4.2g; cholesterol 74mg; iron 1.5mg; sodium 614mg; calcium 93mg.

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