Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Turkey-Pesto Meatball Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 1, 2020 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 4 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. 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 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 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. Lennart Weibull Print