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Turkey Meatballs

By Zanne Miller, from the Zanne Miller collection

Yield

3 doz. meatballs

Introduction

Used in Italian Wedding Soup, these meatballs are easy to make ahead and freeze.

Ingredients

	2	garlic cloves, minced
	⅓	cup finely chopped onion
	½	cup finely chopped spinach
	1	lb. ground turkey (breasts and thighs together, if available)
	¼	cup pesto sauce (store-bought is fine)
	¼	cup freshly grated Parmesan (optional)
	½	cup breadcrumbs (optional)

Steps

Mix all the ingredients together. Form into walnut-sized meatballs, place on ungreased baking sheets, and bake in a 350-degree oven for 15 minutes. Remove from the oven when done and add to the simmering soup.

Notes

Culinate editor’s notes: You can use a food processor to mix all the ingredients together. Just be careful to use the pulse button, so you don’t wind up overmixing the meat into mush.

Related article: Chicken soup, eight ways

This content is from the Zanne Miller collection.

Italian Wedding Soup

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in Scamorza

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