Turkey-Pesto Meatball Soup

Prep Time:
25 mins
Total Time:
40 mins

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.


  • 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


  1. 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.

  2. 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
    Lennart Weibull
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