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Gluten-Free Minestrone Soup with Turkey Meatballs Recipe

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4.1 from 4 reviews

A hearty and nourishing Gluten Free Minestrone Soup with tender roasted turkey meatballs, fresh vegetables, and a flavorful chicken broth base. This comforting soup features a rich combination of carrots, celery, potatoes, green beans, white beans, tomatoes, and Swiss chard, perfect for a wholesome meal that is naturally gluten free.

Ingredients

For the Soup:

  • 2 tbsp olive oil
  • 2 large carrots (about 1 cup diced)
  • 2 stalks celery (about 1 cup diced)
  • 1 medium onion (about 1 cup diced)
  • 2 sprigs fresh thyme
  • 2 medium red potatoes (about 2 cups diced, skin on)
  • 2 cups green beans (chopped in 1″ pieces)
  • 1 can white beans (drained)
  • 2 cups diced tomato (canned or fresh)
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 6 cups chicken stock
  • 1 bunch Swiss chard (torn from stems and chopped)
  • 1 parmesan cheese rind (optional)

For the Meatballs:

  • 1 lb ground turkey
  • 1 large egg
  • 1/4 cup breadcrumbs (gluten free or regular)
  • 1/4 cup grated parmesan cheese
  • 1 tbsp tomato paste
  • 1 clove garlic (grated)
  • 1/4 cup fresh parsley (finely chopped)
  • 1 tsp black pepper
  • 1/4 tsp sea salt

Instructions

  1. Prepare the Meatballs: Preheat the oven to 425°F (220°C). In a large bowl, combine ground turkey, egg, breadcrumbs, parmesan cheese, tomato paste, grated garlic, fresh parsley, black pepper, and salt. Mix until just combined to avoid tough meatballs. Form the mixture into small meatballs about 1 inch in diameter and place them on a parchment-lined baking sheet. Roast in the oven for 12 minutes or until lightly browned and cooked through. Set aside.
  2. Start the Soup: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant. Add the fresh thyme sprigs and season with a generous pinch of salt and black pepper. Stir well to combine.
  3. Add Vegetables: Stir in diced red potatoes, chopped green beans, drained white beans, and diced tomatoes. Cook for 3 to 4 minutes while stirring occasionally. Season again with salt and pepper as needed to build the layers of flavor.
  4. Simmer the Soup: Pour in 6 cups of chicken stock and add the parmesan cheese rind if using. Bring the soup to a boil over high heat, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Add Meatballs and Swiss Chard: Stir in the roasted turkey meatballs and chopped Swiss chard. Continue simmering the soup for an additional 10 minutes until the Swiss chard is wilted and the meatballs are warmed through.
  6. Finish and Serve: Remove the parmesan rind from the soup if used. Taste and adjust seasoning with salt and black pepper as desired. Serve the soup hot, optionally topped with extra grated parmesan cheese and a drizzle of olive oil for added richness and flavor.

Notes

  • Using gluten free breadcrumbs makes this recipe completely gluten free.
  • Parmesan rind adds deep umami flavor; it’s optional but highly recommended.
  • You can substitute ground turkey with ground chicken or lean beef if preferred.
  • For a vegetarian version, omit the meatballs and use vegetable broth instead of chicken stock.
  • Leftover soup stores well refrigerated for up to 3 days and freezes nicely.
  • Ensure meatballs are not over-mixed to keep them tender and juicy.

Find it online: https://yumntasty.com/gluten-free-minestrone-soup-with-turkey-meatballs-recipe/