Summer Minestrone with Sausage Meatballs
In a large bowl, combine Goolsby’s Sausage, Panko, Parmesan, garlic, and basil; season with salt and pepper, to taste. Using clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 15-18 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add the remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; bring to a boil. Stir in pasta, zucchini, and meatballs; reduce heat and simmer until pasta and zucchini are tender and meatballs are cooked through, about 10-12 minutes.
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.
Ingredients
Directions
In a large bowl, combine Goolsby’s Sausage, Panko, Parmesan, garlic, and basil; season with salt and pepper, to taste. Using clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 15-18 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add the remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; bring to a boil. Stir in pasta, zucchini, and meatballs; reduce heat and simmer until pasta and zucchini are tender and meatballs are cooked through, about 10-12 minutes.
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.