Compared to beef, turkey is lower in calories and saturated fat, which is why the Turkey Meatball is the star of our mouth-watering Turkey Meatball Minestrone soup recipe.
Prepare the Base Turkey Mixture. Divide mixture in half. Use one half in this recipe for Turkey Meatball Minestrone and save the remaining half for Zucchini & Turkey Lasagna (see associated recipes).
In a large bowl, combine Base Turkey Mixture, bread crumbs, yogurt and crushed red pepper; use clean hands to mix well. Form mixture into 20 meatballs. Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add meatballs to hot skillet; cook until browned and cooked through (165 degrees F) (see Tips), turning occasionally. Immediately transfer meatballs to an airtight storage container. Cover and seal. Chill for up to 3 days (see Tips).
In a 4- to 5-quart pot, heat oil over medium heat. Add onion, celery, carrot, garlic and oregano; cook for 8 to 10 minutes or until tender. Remove from heat. Stir in white wine. Cook for 2 to 3 minutes or until liquid is nearly all evaporated.
Add broth, beans, kale, meatballs and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Sprinkle with Parmesan cheese.
Base Turkey Mixture
Zucchini & Turkey Lasagna
2 1/2 lean protein, 1 fat, 1 starch, 1 vegetable