MINESTRONE WITH TURKEY MEATBALLS

Minestrone with Turkey Meatballs image

Provided by Stephanie Leamer @jsbta5

Number Of Ingredients 14

1 teaspoon(s) olive oil
1 small onion
3 clove(s) garlic, minced
8 ounce(s) skinless, boneless turkey breast cut into chunks
3 tablespoon(s) old-fashioned rolled oats
1/4 cup(s) low-fat milk
1/4 cup(s) grated parmesan cheese
1/2 cup(s) chopped fresh basil
3/4 tablespoon(s) salt
2 cup(s) fat-free low-sodium chicken broth
1 1/2 cup(s) chopped, undrained canned tomatoes
2/3 cup(s) small bowtie pasta
4 cup(s) kale, shredded
1 - yellow squash, quartered lenghtwise and thickly sliced

Steps:

Heat oil in a medium nonstick saucepan over low heat. Add onion and garlic and saute 5 minutes or until onion is tender. Transfer to a medium bowl and let cool to room temperature.
Meanwhile, in a blender or food processor, grind turkey with on-off pulses until fine. Add to onion mixture. Add oats, milk, 2 Tbsp Parmesan, 2 Tbsp basil and 1/4 tsp. salt and stir to combine. Gently shape into 24 small meatballs.
In a Dutch over over high heat, combine 2 cups water, remaining salt, broth and tomatoes and bring to a boil. Add pasta and kale cook 5 minutes, then reduce heat and simmer.
Add remaining basil and meatballs and cook 1 minute. Add squash and simmer, covered, 5 minutes or until meatballs are cooked through and kale is tender. Serve sprinkled with remaining parmesan.

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