New This Month

Turkey-Pesto Meatball Soup

Recipe photo courtesy of Lennart Weibull

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.

Source: Martha Stewart Living, May 2019
Total Time Prep Servings



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How would you rate this recipe?
  • MamaBear1973
    19 MAY, 2019
    We found it too salty. Knowing that the Parmigiano-Reggiano cheese was also salty, we reduced the salt to just under 1/2 tsp. Glad we did. It was just right. Some of the meatballs fell apart, so we'll use more bread crumbs in the future, (and there will definitely be a future for this soup), as our meatballs were quite wet. Otherwise, this had amazing smell and flavor! The broth was flavorful, though my daughter said the soup needed some crunch, so she'll add onion to her broth next time. For my husband and myself, we liked it so much, we're having it twice this week!

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