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Turkey Meatball Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 6 cups chicken broth
- 1 can (about 14 ounces) diced tomatoes
- 1 can (about 15 ounces) cannellini beans, rinsed and drained
- 1 pound BUTTERBALL® Fresh Ground Turkey
- 2 eggs
- 2 teaspoons dried parsley
- 2 teaspoons ground coriander
- 1 teaspoon black pepper
- ¾ cup uncooked ditalini or other small pasta
- 1 cup frozen peas
- 1 tablespoon basil pesto
- 1 tablespoon grated parmesan
Directions
- Heat oil in large pot over medium heat; add onion and carrot. Cook, stirring occasionally, about 5 minutes or until translucent around edges. Pour broth into pot with vegetables; add tomatoes and beans. Increase heat to medium-high.
- Combine turkey, eggs, parsley, coriander, black pepper in large bowl; mix lightly. Form 32 (1-inch) meatballs.
- As mixture begins to simmer, drop meatballs into broth, dispersing them around the pot. Once liquid comes to a full boil, add pasta. Reduce heat to maintain a simmer. Cook, stirring occasionally, about 10 minutes or until nothing sticks to bottom of pot, pasta is tender, and meatballs are cooked through. Stir in peas; simmer 1 minute to heat through. Drizzle with pesto and sprinkle with cheese. Serve with crusty bread and enjoy!
