Best Swiss Chard Cabbage And Turkey Meatball Soup 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

CONTEST-WINNING TURKEY MEATBALL SOUP

Contest-Winning Turkey Meatball Soup image

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

Steps:

In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.