Swiss Chard and Pasta Soup With Turkey Meatballs

NewEnglandCook's Note:

A wonderful way to use swiss chard and ground turkey. I love to serve with hot crusty French bread. This recipe was copied from Yankee Magazine, April 2007.

• Total Time: 31 mins
• Prep Time: 1 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 large egg
• 2 tablespoons water
• 1 lb lean ground turkey
• 1 1/4 cups plain dried breadcrumbs
• 1/3 cup grated parmesan cheese
• 2 tablespoons finally chopped parsley
• 2 garlic cloves, minced
• 1 teaspoon salt
• fresh ground pepper
• 2 quarts low sodium chicken broth
• 2 carrots, diced
• 1 cup penne pasta
• 5 cups swiss chard, washed and coarsley chopped
• 1 cup shredded mozzarella cheese

Garnish

• finely grated parmesan cheese

Directions:

1. In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.
2. Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.
3. In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.
4. Add pasta and cook until al dente, about 3 minutes.
5. Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.
6. Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.

Reviews

[bannabreadeater]

This was pretty good for Swiss Chard, I really don't care for the stuff. Thanks for sharing, and your right it is great with French bread!