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  • NEW BRUNSWICK
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  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
8
Nutritional Information

Per serving

Calories:
795
Protein:
50 g
Fat:
30 g
Carbohydrates:
87 g
Sodium:
1394 mg

Credit
Lyne Pedneault - @mission.cuisine.urbane

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins
Meatballs:
  1. Preheat the oven to 400 ° F.
  2. In a bowl, mix the beaten egg and milk. Add the ground turkey, parmesan and seasoning. Mix well and shape into 2.5 cm (about 1 inch) balls.
  3. Place on a baking sheet lined with parchment paper or aluminum foil. Bake for 20 minutes. Serve with the minestrone soup.
  Minestrone Soup:
  1. In a large soup pot, add olive oil. Fry the shallot, garlic and pancetta (if using) for about 2 minutes. Add vegetables and cook 5 more minutes.
  2. Add broth and bay leaf and bring to a boil. Add tomatoes and simmer about ten minutes.
  3. Don’t forget to include a parmesan rind to give that unique umami taste. In the last five minutes, add the zucchini and white beans
In a separate pot, cook the pasta al dente and add to the soup when serving. Serve with a generous spoon of pesto, parmesan shavings and garnish with turkey meatballs

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