Swiss Chard and Pasta Soup with Turkey Meatballs

4.00 avg. rating (80% score) - 2 votes

Swiss Chard and Pasta Soup with Turkey Meatballs

Total Time: 30
Yield: 6 servings


  • 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


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.


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