Swiss Chard and Pasta Soup with Turkey Meatballs

From Yankee Magazine — March 2007

Soups, Stews, Chowders Recipes

Preparation Time: 30 minutes

Start to Finish Time: 0.5 minutes

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.

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