Week 207: Turkey Meatball Soup with Arugula

Hello!!

On the menu for TUESDAY, NOVEMBER 15th is TURKEY MEATBALL SOUP WITH ARUGULA and ROASTED RED PEPPER BREAD. This delicious soup is loaded with flavorful meatballs, fresh tomatoes and peppery arugula. It's a lighter soup, as it doesn't have any extra carbs or beans, yet is still a filling and satisfying meal.

The soup begins with browning the meatballs in the oven to intensify their flavor. The meatballs are filled with ground turkey, prosciutto, garlic, breadcrumbs, egg, fresh parsley and lemon zest. Meatballs made from ground turkey can be dry and flavorless, but I promise these meatballs are not. The prosciutto adds both fat and flavor while the parsley and lemon zest add additional flavor and freshness.

While the meatballs are browning, the carrots, onion and garlic are sauteing in the pot. Once softened, homemade chicken stock is added along with diced fresh tomatoes. After the soup simmers, the meatballs and arugula are dropped in. The soup is garnished with fresh Parmesan cheese.

The bread companion this week is my ROASTED RED PEPPER BREAD. This bread is beautifully braided and blends together the sweetness of roasted red peppers with a little spiciness from a healthy dose of black pepper. It tastes great with this soup and is also delicious as breakfast toasted with a fried egg on top the next morning.

On the menu for dessert this week are BOURBON PECAN CHOCOLATE CHIP COOKIES - a customer favorite! These cookies are sweet, salty, and chewy with a hint of bourbon! They are made with browned butter and buttered toasted pecans, topped with sea salt and are baked to perfection. ~ Jenny from Jenny Sue Delights