Best Turkey Pesto Meatball Soup Recipes

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TURKEY-PESTO MEATBALL SOUP



Turkey-Pesto Meatball Soup image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 40m

Number Of Ingredients 11

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

Steps:

  • 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.

TURKEY-PESTO MEATBALLS



Turkey-Pesto Meatballs image

Ready in 45 minutes, this savory meatball dish is made with ground turkey and creamy basil pesto sauce. They're great over pasta or in a meatball sub.

Provided by By Bree Hester

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 7

2 lb ground turkey breast
1 1/2 cups Progresso™ plain bread crumbs
1/2 cup basil pesto
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 eggs whites

Steps:

  • Heat oven to 375°F. Line cookie sheet with sides or 15x10-inch pan with foil; spray foil with cooking spray.
  • In large bowl, mix all ingredients until well combined. Shape mixture into balls; place on cookie sheet.
  • Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.

Nutrition Facts : ServingSize 1 Serving

PESTO TURKEY MEATBALLS



Pesto Turkey Meatballs image

Ridiculously easy turkey meatballs ready in 30 minutes and full of flavor thanks to lots of pesto. My kids love these turkey meatballs and they're endlessly versatile, and I love how quick and easy they are to make.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds ground turkey
1 cup panko bread crumbs
½ cup basil pesto
2 tablespoons grated Pecorino Romano cheese
1 egg
½ teaspoon salt, or to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
  • Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
  • Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
  • Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 14.1 g, Cholesterol 124.1 mg, Fat 20.1 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 546 mg, Sugar 0.1 g

CONTEST-WINNING TURKEY MEATBALL SOUP



Contest-Winning Turkey Meatball Soup image

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

Steps:

  • In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

TURKEY-MEATBALL SOUP WITH ESCAROLE AND PAPPARDELLE



Turkey-Meatball Soup with Escarole and Pappardelle image

Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1 pound ground turkey
1 egg white
1 cup coarsely chopped parsley leaves
1 medium-size onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1 teaspoon extra-virgin olive oil
3 shallots, minced
8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 tablespoon thyme
4 ounces pappardelle, cooked al dente
1 bunch escarole (about 3/4 pound), trimmed, washed, and coarsely chopped

Steps:

  • In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
  • In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
  • In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.

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