Week 145: Turkey Meatball Soup with Arugula

On the menu for TUESDAY, NOVEMBER 10th is TURKEY MEATBALL SOUP WITH ARUGULA and ROSEMARY FOCACCIA 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 soup can be made gluten and/or dairy-free, please add a note when placing your order.

The bread companion this week is my newest bread, Rosemary Focaccia. This bread was very well received when introduced and I couldn't resist bringing it back!! It's crisp on the outside yet soft and chewy on the inside. Extra-virgin olive oil gives the bread texture and flavor while fresh rosemary and flaked sea salt add the finishing touches to make this bread so unbelievably delicious.

On the menu for dessert are REESE’S PEANUT BUTTER COOKIES! These cookies are a dream come true for all peanut butter lovers. The cookies have a very soft and puffy element to them, which comes from adding pudding mix to the peanut butter based cookie dough. I add in chocolate chips, Reese Pieces and chopped up miniature Reese’s to finish up the recipe. You will be in peanut butter chocolate heaven after enjoying my husband’s favorite cookie!   - Jenny from Jenny Sue Delights