Return to Content

Swiss Chard and Pasta Soup with Turkey Meatballs

by in Mar 2007
Swiss Chard and Pasta Soup with Turkey Meatballs
2 votes, 4.00 avg. rating (79% score)
Print Friendly

Total Time: 30

Yield: 6 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Monday, February 12th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Swiss Chard and Pasta Soup with Turkey Meatballs

  1. Debra Ehnstrom March 7, 2007 at 1:15 pm #

    Easy, and so delicious. Even my picky 5-year-old loved the meatballs and penne.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111