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Greek-Style Minestrone with Turkey and Feta Meatballs
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Greek-Style Minestrone with Turkey and Feta Meatballs

Course Main, Soup
Cuisine Mediterranean
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large skillet
  • Large Dutch oven

Ingredients

Turkey Meatballs:

  • 1 lb of ground turkey meat with Italian seasonings
  • 2 tbsp yellow onion diced finely
  • 2 tbsp feta cheese crumbles
  • 2 tbsp fresh parsley chopped
  • 1 egg
  • ¼ cup of garlic and herb bread crumbs
  • 3 cloves of garlic minced
  • 1 tsp dried oregano
  • ¼ tsp crushed red pepper
  • Sea salt and fresh cracked pepper to taste
  • 1 tbsp olive oil for cooking meatballs

Soup:

  • 1 tbsp olive oil
  • ½ cup yellow onion chopped
  • 2 carrots coarsely chopped
  • 2 stalks of celery coarsely chopped
  • 4-5 cloves of garlic minced
  • 2 tsp fresh dill chopped, plus more fronds for serving
  • 1 tsp of dried oregano
  • Salt and fresh cracked pepper to taste
  • 6 cups of chicken broth
  • ⅓ cup of long-grain brown or white rice
  • 1 15-oz can of diced tomatoes
  • 1 zucchini chopped into bite-sized pieces
  • 1 yellow squash chopped into bite-sized pieces
  • 1 can of small white beans drained and rinsed
  • 3 cups sliced fresh spinach about 3 ounces

Serving:

  • ½ cup of feta cheese for topping
  • Fresh dill fronds

Instructions

  • Prepare the mini meatballs by mixing all ingredients in a bowl and gently combining until thoroughly mixed. Roll into small teaspoon-sized meatballs.
  • Cook the mini meatballs by heating olive oil in a large skillet over medium heat. Once the pan is hot, add the meatballs and cook for 4-5 minutes, or until golden brown. Set aside.
  • Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring often, for 3-4 minutes.
  • Add the garlic, dill, oregano, sea salt, and freshly cracked black pepper to taste and cook, stirring constantly, for 1 minute.
  • Add the broth, rice, and tomatoes, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetables and rice are tender, about 25-30 minutes.
  • Increase the heat to medium and add beans, meatballs, zucchini, and squash. Taste and re-season if needed.
  • Simmer, covered, for 10 minutes, stirring once.
  • Finish the soup by adding the spinach and simmering, uncovered, until the spinach is wilted and all vegetables are tender, about 2 minutes longer.
  • Ladle into bowls and sprinkle with feta cheese and dill fronds. Enjoy.
  • Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.