For a page named "12 Tomatoes," it's probably time we started sharing more tomato-based recipes. That's why we searched high and low for a new tomato soup. This fantastic dish should also be relatively healthy, packed with vegetables and any meat should be lean. That's when we found it: a tomato soup with turkey meatballs. What really makes this dish pop is the use of basil pesto and an added kick from some red pepper flakes in the meatballs. By allowing the turkey to cook right in the soup, it also helps infuse that savory flavor throughout. It's just the right mix of sweetness from the tomato with the heat from the pepper and of course that great taste of basil that pairs so well with any tomato dish. Keep reading below for this great recipe.
Basil Tomato Soup with Turkey Meatballs
- 8 oz. ground turkey
- 3 tablespoons basil pesto
- 3 tablespoons whole wheat bread crumbs
- Kosher salt to taste
- Black pepper to taste
- 1 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 small carrots, peeled and chopped
- 1 small stalk celery, chopped
- 3 garlic cloves, minced
- 2-1/2 cups chicken broth
- 1-28 oz. can diced tomatoes in juice
- 1 cup orzo pasta
- Fresh grated Parmesan cheese, for serving
- 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.
Recipe adapted from Relay Foods