Swiss Chard and Pasta Soup with Turkey Meatballs
By Yankee Magazine|Feb 12 2007|
Yield
6 servings
Total Time
30 minutes
Ingredients
1 large egg
2 tablespoons water
1 pound lean ground turkey
1-1/4 cups plain dried breadcrumbs
1/3 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
2 cloves garlic, minced
1 teaspoon kosher or sea salt, plus extra to taste
Freshly ground black pepper, to taste
2 quarts (8 cups) low-sodium chicken stock
2 large carrots, trimmed, peeled, and cut into 1/4-inch dice
1 cup penne pasta
5 cups white Swiss chard (or escarole), stems trimmed, washed, and coarsely chopped
1 cup shredded mozzarella
Garnish: finely shredded Parmesan cheese
Instructions
In a medium bowl, whisk egg and water together until well blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper. Using moistened hands, shape turkey mixture into 1-1/4-inch meatballs. Place on a baking sheet; chill 30 minutes.
In a large pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and turkey meatballs; simmer uncovered 8 minutes. Add pasta and cook until al dente (slightly undercooked), about 3 minutes.
Stir in Swiss chard and simmer until tender, about 3 to 5 minutes longer. Season soup to taste with salt and pepper.
Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with additional Parmesan cheese.
Easy, and so delicious. Even my picky 5-year-old loved the meatballs and penne.