Swiss Chard And Pasta Soup With Turkey Meatballs Recipes

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.

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.

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.

THE BEST SWISS CHARD SOUP

Steps:

• In Dutch oven or soup kettle, sauté carrot, zucchini, yellow squash, and onion in oil until tender. Add garlic and sauté 1 minute longer. Add broth, Swiss chard, beans, tomatoes, thyme, salt, oregano, and pepper.
• Bring to boil, reduce heat, simmer, uncovered for 15 minutes or until chard is tender. Just before serving, sprinkle with parmesan cheese.
• Tip: I prefer to use fire roasted tomatoes for an added kick of flavor. Depending on your tastes - add garlic as needed.

SWISS CHARD, CABBAGE, AND TURKEY MEATBALL SOUP

Steps:

• In a bowl, combine turkey, 3 cloves garlic, parsley, 1 tablespoon oregano, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika. Roll 1 teaspoon turkey mixture to form a ball. Repeat with remaining turkey mixture; set meatballs aside.
• Heat the olive oil in a medium stockpot over medium heat. Add the onion, shallot, carrot, remaining 2 cloves garlic, and remaining tablespoon oregano, 2 teaspoons sage, 2 teaspoons thyme, 2 teaspoons rosemary, remaining salt, and 1/4 teaspoon pepper. Saute, stirring frequently, until the onions are golden brown, about 10 minutes. Add the chicken stock and cabbage, and simmer until the cabbage is tender, about 16 minutes. Add the reserved meatballs and Swiss chard, and let simmer until meatballs are cooked, about 8 minutes. Add the pasta, and cook until it is heated through, about 1 minute more. Serve immediately.