Hey, What’s Cookin’?
Soup’s on!! Today’s Turkey-Pesto Meatball Soup is an Italian-style soup with pesto-infused meatballs, basil, garlic and leafy greens. It’s topped with Parmigiano-Reggiano cheese and freshly cracked pepper. It’s superb for a quick lunch, or serve it with a salad and you have a wonderful light dinner! This soup also freezes well; consider freezing it in individual portions for your meal prep needs.
Turkey-Pesto Meatball Soup
Adapted from: a recipe by Martha Stewart
- 16 ounces (1 lb.) ground turkey
- 1/4 cup prepared pesto (plus more for serving)
- 1 large egg, lightly beaten
- 1/4 cup grated Parmigiano-Reggiano cheese (plus more for serving)
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper (plus more for serving)
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 8 leaves fresh basil, minced
- 3 cups escarole, lightly chopped (baby spinach, baby kale, arugula, watercress, Swiss chard leaves, or frisée are all good substitutes)
- In a large bowl, mix together ground turkey, pesto, egg, grated cheese, salt, and freshly ground black pepper with a fork until just combined (do not overmix). Cover with plastic wrap and refrigerate for 1 hour.
- Heat the garlic in a 4-quart pot over medium-high until fragrant, about 30 seconds. Add low-sodium chicken broth and basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, for 10 minutes.
- Form chilled turkey mixture into bite-size meatballs. Gently drop meatballs into hot broth. Remove pot from heat and let stand, covered, for 10 minutes. Stir in chopped escarole; let stand for 2 minutes and serve.
- If desired, top each serving with an extra sprinkle of Parmigiano-Reggiano and pepper, and a teaspoon of pesto.
Notes: If fresh basil is not available or is too expensive, you can use 1 tsp dried basil—just know that the flavor will not be as vibrant.
Photograph via marthastewart.com