This recipe is from Martha Stewart but with a few tweaks. I used gluten free panko for the meatballs. My grocery store didn't have fresh basil so unfortunately I had to eliminate it. I also had some spinach I wanted to finish up so I used that instead of escarole. My meatballs were a bit too large to cook off the stove in the hot broth in 8 minutes. I simmered them a bit to be sure they would be done. You don't want to pack the meatballs too tightly, on the other hand, if they aren't packed tightly enough, they will fall apart. Be very gentle when dropping them into the broth. It's best to drop them in one at a time with a large spoon. We enjoyed this with some crusty bread on the side. And although it's "spring" this is perfect to warm you up on those odd chilly days that are no doubt still ahead!
12 ounces ground turkey (I used 1 lb. because that’s what came in the package)
3 tablespoons pesto, plus more for serving
6 tablespoons panko breadcrumbs (gluten free is fine)
1 lightly beaten egg
3 tablespoons grated Parmigiano-Reggiano, plus more for serving
¾ teaspoon kosher salt (or to taste)
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
In a large bowl, combine turkey, pesto, panko, egg, cheese, salt and pepper. Mix lightly--just until combined.
Cover bowl with plastic wrap and refrigerate while you continue with recipe.
Heat garlic clove over medium-high heat until fragrant. Add chicken broth and basil. Bring to a boil, reduce heat and simmer partially covered for 10 minutes. Remove garlic and basil.
Meanwhile, form turkey mixture into small meatballs. Carefully add to broth, remove pot from heat and let sit for 8 minutes covered or until meatballs are done. If your meatballs are large, you may need to simmer them for a bit first.
Add escarole (or spinach) and serve with extra cheese and pepper and drizzled with pesto.
The Open Book Series
When murder taints writer-in-residence
Penelope Parish’s charming British bookshop, she must follow the clues
to catch a killer before tempers boil over.
Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!
The
Fourth of July always means endless celebrations in Cranberry Cove, and
this year Monica and Greg have the added pleasure of spending it with
Monica’s college roommate, Kelly Cargill. When they join Kelly and her
family to watch the fireworks, it’s all very exciting—until the elderly
matriarch of the family dies on the spot. Then evidence comes to light
that she was poisoned, and Monica promises to do what she can to catch
the culprit.
Just about everyone in Kelly’s family wanted to get
their hands on what was sure to be a sizable inheritance. But Monica
also discovers that one of them was trying to hide a messy love affair
the older woman had discovered, and that the victim’s caretaker may have
wanted revenge for enduring years of mistreatment. And just as more
secrets surface and the clues begin to fall into place, Monica realizes
that as she’s closing in on the killer, the killer is closing in on her .
. .
Includes a mouthwatering cookie recipe!
Cranberry Cove #10 coming Summer 2024!
My article on the Enduring Appeal of Cozy Mysteries
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Thank you for this delicious sounding recipe. I've saved it to my recipe file and will be trying it.
ReplyDelete2clowns at arkansas dot net
Lovely. Sounds like a variation on Italian Wedding Soup.
ReplyDeleteThank you for the recipe. My mom would love it! aprilbluetx at yahoo dot com
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