Kale Pesto Turkey Meatballs with Chicken Leek Soup

Picture 8Pesto Turkey Meatball Ingredients:

1 cup of our kale pesto (recipe is in main dishes)

1.5 pounds ground turkey

1 beaten egg

3 green onions chopped including greens

1 cup bread crumbs

Kosher salt

Mix all ingredients and make into one inch meatballs. Brown in olive oil (3 minutes each side).  Set aside meatballs.

Chicken Leek Soup Ingredients:

  • 2 leeks, white and pale-green parts only, sliced into 1/4-inch rounds
  • 8 cups low-salt chicken broth
  • 4 gloves of garlic minced
  • 2 cups water
  • 1 cup 1/2-inch rounds peeled carrots
  • 3 cups (packed) kale
  • 1/2 cup chopped fresh basil

Preparation Instructions:

  • Add leek to the same pot you cooked the meatballs and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and water; bring to a boil. Stir in carrots; simmer until about 8 minutes. Add meatballs; cook until carrots are tender, and meatballs are cooked through, about 10 minutes. Add kale and optional 3 Tbsp. Parmesan; stir until Parmesan is melted. Season with salt and pepper.
  • Ladle soup into bowls. Garnish with chopped basil and Parmesan.

    Recipe is from Bon Appétit, April 2012 but revised with some additions.  Pesto meatball recipe is Terri’s own.

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