Swiss Chard And Pasta Soup With Turkey Meatballs - cooking recipe

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

Preparation

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.