Reviews Add Rating & Review
Back to Turkey-Pesto Meatball Soup All Reviews for Turkey-Pesto Meatball Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 40 mins Servings: 4 turkey pesto meatballs
Ingredients Ingredient Checklist 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 3/4 teaspoon kosher salt 1/2 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 40 mins Servings: 4 turkey pesto meatballs
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 4
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 4
4
turkey pesto meatballs
turkey pesto meatballs
Ingredients
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 3/4 teaspoon kosher salt 1/2 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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Turkey-Pesto Meatball Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Turkey-Pesto Meatball Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
