Swiss Chard and Pasta Soup With Turkey Meatballs

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.

• Ready In: 31 mins
• Serves: 6

Ingredients

• 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.