Swiss Chard and Pasta Soup With Turkey Meatballs

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

Garnish

• finely grated parmesan cheese

Directions

1. 1

   In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.

2. 2

   Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.

3. 3

   In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.

4. 4

   Add pasta and cook until al dente, about 3 minutes.

5. 5

   Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.

6. 6

   Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.