Swiss Chard and Pasta Soup With Turkey Meatballs
photo by NewEnglandCook
- Ready In:
- 31mins
- Ingredients:
- 15
- 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
- In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.
- Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.
- In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.
- Add pasta and cook until al dente, about 3 minutes.
- Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.
- Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.
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RECIPE SUBMITTED BY
<p>Live in Salem, NH <br />From VT originally. Enjoy gardening and brake for all local farm stands. I admire and respect the old cooking styles and recipes. I also try to incorporate the methods into my cooking.</p>
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