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You can make the meatballs in advance and freeze them. Noodles can also be frozen or dried. Prep time does not include cooking mung beans or resting the pasta.
- 1 cup unbleached flour
- 1⁄4 cup buckwheat flour
- 2 eggs
- 1 tablespoon vegetable oil
- 2 tablespoons water, as needed
- 2 teaspoons olive oil
- 1 medium onion, peeled and minced
- 2 stalks celery, chopped
- 2 cloves garlic, peeled and minced
- 3 tablespoons fresh oregano, minced
- 2 tablespoons fresh sage, minced
- 6 sun-dried tomatoes, rehydrated
- 1 lb ground turkey
- 1⁄2 cup pine nuts, toasted
- 1⁄2 cup dried breadcrumbs
- 7 1⁄2 cups chicken broth
- 1⁄4 cup mung beans, soaked and steamed
- 1⁄4 cup chinese snow peas
- 1⁄4 cup carrot, grated
- 1⁄4 cup brown rice, not instant
- Sift flours together onto a clean, dry, flat surface.
- Make a well into the top of the flour mound and add eggs and oil.
- Use a fork to beat eggs, slowly incorporating the flour.
- Add water if needed to form a smooth dough.
- Knead the dough until it is smooth and elastic.
- Cover with plastic wrap and allow to sit at least 1/2 hour (up to overnight).
- Divide dough into 6 equal pieces and flatten by hand.
- Set pasta roller to widest opening and pass each piece through.
- Reduce the opening and roll the dough again.
- Repeat with the next smallest opening.
- Cut the strips into noodles and allow to dry (for use later) or use fresh.
- Saute onion, celery and garlic in olive oil until tender.
- Remove from heat and cool.
- Place pine nuts on a cookie sheet and toast in a 350°F oven for 10 minutes, shaking the pan after five minutes.
- In a bowl, combine onion mixture with herbs, tomatoes, turkey, pine nuts and bread crumbs.
- Form meatballs and place on baking sheet.
- Bake at 350°F for 25 minutes.
- In a saucepan, combine rice and beans with 1 cup water.
- Bring to boil; reduce heat, cover and simmer until tender (about 1 hour).
- In a stockpot, heat stock to a boil.
- Drop in noodles.
- Add meatballs, beans, rice, and vegetables and heat through.