Swiss Chard and Pasta Soup With Turkey Meatballs |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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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. 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 |
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.
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