turkey meatball minestrone

  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 stalks celery, thinly sliced
  • 2 tablespoons tomato paste
  • 2 x 400g cans chopped tomatoes
  • 2 bay leaves
  • 2 rosemary sprigs
  • 1 long red chilli, halved
  • 1 litre water
  • 400g can butter beans, rinsed and drained
  • 200g cavolo nero (Tuscan kale), torn

TURKEY MEATBALLS

  • ½ cup (50g) quinoa flakes
  • ¼ cup (60ml) milk
  • 1 eggwhite
  • 500g turkey mince
  • 1 clove garlic, crushed
  • 1 cup basil leaves, finely chopped, plus extra to serve
  • 1 onion, finely chopped
  • ½ cup (15g) finely grated parmesan, plus extra to serve
  • 1 teaspoon sea salt flakes
  • cracked black pepper
  1. To make the meatballs, place the quinoa flakes and milk in a large bowl and stir to combine. Set aside for 5 minutes to soak. Add the egg white, turkey mince, garlic, basil, onion, parmesan, salt and pepper. Stir well to combine. Using wet hands, roll tablespoons of the mixture into balls.
  2. Heat half of the oil in a large non-stick saucepan over medium heat. Cook the meatballs, in batches, for 2 minutes or until lightly browned. Set aside.
  3. Heat the remaining oil in the saucepan and add the onion, garlic and celery. Cook, stirring, for 3 minutes or until soft.
  4. Add the tomato paste, tomato, bay leaves, rosemary, chilli and water and stir to combine. Return the meatballs to the saucepan, cover with a lid and cook for 10–15 minutes or until the meatballs are cooked through. Add the beans and cavolo nero and cook for a further 2 minutes. Remove from the heat. Divide between bowls and top with extra basil and extra parmesan to serve.  Serves 4
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