Turkey-Pesto Meatball Soup

Name: Turkey-Pesto Meatball Soup
Prep time: 25 min
Total time: 40 min
Ingredients: 12 ounces ground turkey (preferably dark meat); 3 tablespoons Pesto , plus more for serving; 6 tablespoons panko breadcrumbs; 1 lightly whisked egg; 3 tablespoons grated Parmigiano-Reggiano, plus more for serving; 0.75 teaspoon kosher salt; 0.5 teaspoon freshly ground pepper, plus more for serving; 1 smashed and peeled garlic clove; 4 cups low-sodium chicken broth; 2 sprigs fresh basil; 1 cup chopped escarole

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By

Martha Stewart Test Kitchen

Updated on May 1, 2020

Prep Time:

25 mins

Total Time:

40 mins

Servings:

4

Enjoy an Italian-style soup with pesto-infused meatballs, basil, garlic and escarole, topped with Parmigiano-Reggiano and freshly cracked pepper. To make prep work even easier, the meatball mixture can be made ahead and refrigerated for up to one day.

Ingredients

12 ounces ground turkey (preferably dark meat)
3 tablespoons Pesto, plus more for serving
6 tablespoons panko breadcrumbs
1 lightly whisked egg
3 tablespoons grated Parmigiano-Reggiano, plus more for serving
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper, plus more for serving
1 smashed and peeled garlic clove
4 cups low-sodium chicken broth
2 sprigs fresh basil
1 cup chopped escarole

Directions

In a large bowl, mix together ground turkey (preferably dark meat), pesto, panko breadcrumbs, lightly whisked egg, grated Parmigiano-Reggiano, kosher salt, and freshly ground pepper with a fork until just combined. Cover with plastic wrap; refrigerate.
Heat smashed and peeled garlic clove in a saucepan over medium-high until fragrant, about 30 seconds; add low-sodium chicken broth and fresh basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-size balls. Remove basil and garlic from liquid; gently drop in meatballs. Remove from heat; let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in chopped escarole. Serve immediately with more Parmigiano-Reggiano and pepper, and drizzled with more pesto.

Lennart Weibull

Originally appeared: Martha Stewart Living, May 2019