Turkey Meatball Minestrone

<15 MIN
PREP TIME
<45 MIN
TOTAL TIME
4
SERVINGS
480
CALORIES

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

1Heat 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.
2Combine turkey, eggs, parsley, coriander, black pepper in large bowl; mix lightly. Form 32 (1-inch) meatballs.
3As 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!

Nutrition Facts

Per serving
480
Calories
13g
Total Fat
49 g
Carbs
44g
Protein