Turkey Pesto Meatball Soup
This is literally my FAVORITE soup!! The Pesto gives it such good flavor!!
Full recipe in my YouTube video below!
1 pound 93% Ground Turkey
1/4 cup Pesto (plus more for serving - if desired)
16 Simple Mills Crackers - crushed
1 lightly whisked Egg
3 tablespoons grated Parmesan
3/4 teaspoon Salt
1/2 teaspoon ground Pepper
1 smashed & peeled Garlic Clove
4 cups Chicken Broth
2 teaspoons Basil
Handful of fresh Spinach
In a large bowl, mix together turkey, pesto, crackers, egg, parmesan, salt & pepper until combined. Cover with plastic wrap and refridgerate.
Heat garlic in saucepan over medium heat until fragrant, about 30 seconds; add chicken broth and basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-sized meatballs. Drop in meatballs. Remove from heat and let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in spinach. Serve immediately with more parmesan and pesto if desired.
4 Servings - 7sp (all plans)
with 99% Turkey - 4sp (blue & purple) 6sp (green)
Recipe inspiration from marthastewart.com