Chunky Turkey Soup Mediterranean Style Recipes

MEDITERRANEAN TURKEY SOUP

Steps:

• Heat the oil in a heavy large saucepan over medium heat. Add the bell pepper, onion, celery, garlic, basil, fennel seeds, and crushed red pepper. Saute for about 10 minutes or until tender.
• Add the broth and tomatoes. Cover the pan and simmer for 10 minutes.
• Add the beans and turkey and cook until heated through, about 1 minute.
• Garnish each soup bowl with 1 tablespoon of cheese, adding salt and pepper to taste.

CHUNKY TURKEY SOUP, MEDITERRANEAN STYLE

Steps:

• In a large stockpot, heat the oil over moderate heat.
• Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
• Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 15 minutes.
• Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so until soup is heated through.
• Serve with garlic sticks or crusty bread.

CHUNKY TURKEY SOUP, MEDITERRANEAN STYLE

Steps:

• 1. In a large stockpot, heat the oil over moderate heat.
• 2. Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
• 3. Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 20 minutes.
• 4. Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so.
• 5. Serve with garlic sticks or crusty bread.

TURKEY-PESTO MEATBALL SOUP

Steps:

• In a large bowl, mix together ground turkey (preferably dark meat), pesto, panko breadcrumbs, lightly whisked egg, grated Parmigiano-Reggiano, kosher salt, and freshly ground pepper with a fork until just combined. Cover with plastic wrap; refrigerate.
• Heat smashed and peeled garlic clove in a saucepan over medium-high until fragrant, about 30 seconds; add low-sodium chicken broth and fresh basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-size balls. Remove basil and garlic from liquid; gently drop in meatballs. Remove from heat; let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in chopped escarole. Serve immediately with more Parmigiano-Reggiano and pepper, and drizzled with more pesto.