Best Swiss Chard And Pasta Soup With Turkey Meatballs Recipes

SWISS CHARD AND PASTA SOUP WITH TURKEY MEATBALLS

Swiss Chard and Pasta Soup With Turkey Meatballs image

A wonderful way to use swiss chard and ground turkey. I love to serve with hot crusty French bread. This recipe was copied from Yankee Magazine, April 2007.

Provided by NewEnglandCook

Categories Clear Soup

Time 31m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 large egg
2 tablespoons water
1 lb lean ground turkey
1 1/4 cups plain dried breadcrumbs
1/3 cup grated parmesan cheese
2 tablespoons finally chopped parsley
2 garlic cloves, minced
1 teaspoon salt
fresh ground pepper
2 quarts low sodium chicken broth
2 carrots, diced
1 cup penne pasta
5 cups swiss chard, washed and coarsley chopped
1 cup shredded mozzarella cheese
finely grated parmesan cheese

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.

Nutrition Facts : Calories 422.3, Fat 15.9, SaturatedFat 6.1, Cholesterol 102.8, Sodium 985.3, Carbohydrate 38.1, Fiber 4, Sugar 3.4, Protein 33.7

PASTA AND SWISS CHARD IN BROTH WITH MEATBALLS

Pasta and Swiss Chard in Broth with Meatballs image

Provided by Emeril Lagasse

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 slices white bread
1 cup water
1/4 pound ground veal
1/4 pound ground beef chuck
1/4 pound ground pork
1/4 cup minced onions
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 finely chopped green onions
2 quarts beef stock
1/2 pound dried pasta sheets, broken into small pieces
1 pound Swiss chard, cleaned, stemmed and shredded
4 ounces Parmigiano-Reggiano, grated

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.

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