"This is a really tasty and light soup. Easy to make. From Martha Stewart."
lean ground turkey
garlic cloves, minced
chopped flat leaf parsley
fresh ground pepper
onion, chopped into a 1/4-inch dice
carrots, peeled and thinly sliced on the diagonal
fennel bulb, halved, cored and thinly sliced
In a medium bowl, combine turkey, garlic, egg, bread crumbs, 1/2 cup parsley, salt and pepper, and mix well with your hands. Using a teaspoon, form 1-inch meatballs, and refrigerate until ready to use.
In a large saucepan, heat 3 tablespoons of stock over medium heat. Add onion and saute until translucent, about 3 minutes.
Raise heat to medium high, add carrots and remaining stock, and bring to a gentle boil. Add pasta; cook for 5 minutes.
Lower heat to medium, add meatballs, and simmer gently until meatballs are cooked through, about 10 minutes.
Remove from heat, and stir in fennel and remaining parsley.
Adjust seasoning with salt and pepper to taste.
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Turkey Meatballs and Pasta in Broth (cont.)