Best Swiss Chard And Pasta Soup With Turkey Meatballs Recipes

SWISS CHARD AND PASTA SOUP WITH TURKEY MEATBALLS

Steps:

• In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.
• Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.
• In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.
• Add pasta and cook until al dente, about 3 minutes.
• Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.
• Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

SHORTCUT ITALIAN WEDDING SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add sausage; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Add onion, fennel, and a pinch of salt to pot. Cook, stirring, until softened, 10 minutes (if browning too quickly, add a splash of water). Add broth, 3 cups water, and rind. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 5 minutes.
• Meanwhile, toast pastina in a dry skillet over medium-high heat, stirring often, until golden, about 4 minutes. Add to simmering broth. Slice sausage; add to saucepan with accumulated juices. Cook, stirring, until pastina is al dente and sausage is cooked through, 6 to 8 minutes. Drizzle escarole with vinegar; season with salt and pepper and divide evenly among bowls. Ladle soup over it; top with shaved cheese, fennel fronds, and pepper.

SAUSAGE AND SWISS CHARD PASTA

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

PASTA AND SWISS CHARD IN BROTH WITH MEATBALLS

Steps:

• Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 minutes. Remove the bread from the bowl, squeezing out the excess liquid. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well.
• Form the meat mixture into small balls, about the size of a quarter. Bring the beef stock to a simmer, add the meatballs and cook for 25 to 30 minutes. Add the pasta and Swiss chard, and continue to cook until the pasta is tender, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish with the cheese.