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Gallery Swiss Chard, Cabbage, and Turkey Meatball Soup Credit: John Blais Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3/4 pound ground turkey 5 cloves garlic, peeled and minced 3 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh oregano 1 tablespoon finely chopped fresh sage 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon paprika 2 teaspoons olive oil 1 medium yellow onion, finely diced 1 medium shallot, finely diced 1 medium carrot, peeled and cut into 1/4-inch pieces 5 14.5-ounce cans low-sodium chicken stock, skimmed of fat 4 cups (about 8 ounces) finely shredded green cabbage 6 ounces Swiss chard, leaves washed and cut into 1-inch-wide strips 6 ounces whole-wheat rigatoni, cooked
Cook’s Notes Add the pasta immediately before serving; it will soak up the liquid if left too long.
Gallery Swiss Chard, Cabbage, and Turkey Meatball Soup Credit: John Blais
Recipe Summary Servings: 8
Gallery
Swiss Chard, Cabbage, and Turkey Meatball Soup Credit: John Blais
Swiss Chard, Cabbage, and Turkey Meatball Soup
Credit: John Blais
Swiss Chard, Cabbage, and Turkey Meatball Soup
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3/4 pound ground turkey 5 cloves garlic, peeled and minced 3 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh oregano 1 tablespoon finely chopped fresh sage 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon paprika 2 teaspoons olive oil 1 medium yellow onion, finely diced 1 medium shallot, finely diced 1 medium carrot, peeled and cut into 1/4-inch pieces 5 14.5-ounce cans low-sodium chicken stock, skimmed of fat 4 cups (about 8 ounces) finely shredded green cabbage 6 ounces Swiss chard, leaves washed and cut into 1-inch-wide strips 6 ounces whole-wheat rigatoni, cooked
Directions
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.
Cook’s Notes Add the pasta immediately before serving; it will soak up the liquid if left too long.
Cook’s Notes
Add the pasta immediately before serving; it will soak up the liquid if left too long.
Reviews
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All Reviews for Swiss Chard, Cabbage, and Turkey Meatball Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Swiss Chard, Cabbage, and Turkey Meatball Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
