Pesto Meatball Soup

Combine the ground turkey, Parmesan, bread crumbs, 3T of pesto, and S&P. Form into meatballs a little less than an inch in diameter. In a pot or Dutch oven, heat 1T oil. Sear and cook meatballs on all sides, then remove. Add 1T of oil and the shallot. Cook for 3-5 mins and add the meatballs back. Next add the chicken broth and scrape the bottom of the pot with a spoon. Bring to a simmer and add the pasta. Cook til Al dente, season with more S&P as needed and add pesto to taste (I did 3 more tablespoons). Stir, add to a bowl, top with more Parmesan.

Enjoy!!