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How to make it

  • * In a small bowl, combine the ground turkey with the pesto, bread crumbs, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 teaspoon red pepper flakes. Mix until evenly blended.
  • *In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrots, and celery, then cover and reduce heat to medium-low.
  • * Cook for 5 to 6 minutes, occasionally stirring vegetables.
  • *Stir in the minced garlic and cook for about another minute.
  • * Add the broth and diced tomatoes (with the juices from the can) and bring to a simmer.
  • * Cover the pan again, and let it cook for about 15 minutes.
  • *While that is cooking, roll the turkey into uniform meatballs (you should end up with about 31 1" meatballs).
  • * Once the broth/tomato mixture is done simmering, add to a food processor or a blender (with a blender you may need to do this in two batches). Pulse for about 3 1-second pulses, then let blend for a full minute, or until the soup is as smooth as desired.
  • * Return the pureed soup to the saucepan, and add the pasta and meatballs. Cook on medium for about 15 minutes, or until the pasta is tender and the meatballs are fully cooked.
  • *To serve, top with grated or sliced parmesan.
  • * Enjoy!
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  • Its one of thr top requests in our home.... but I add a bag of fresh spinach about 15 min before were ready to eat! Never a drop leftover!
  • Recipe adapted from Relay Foods

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