SWISS CHARD, CABBAGE, AND TURKEY MEATBALL SOUP
A mixture of ground turkey, garlic, herbs, and seasonings is formed into meatballs and simmered in a base of chicken stock, cabbage, and Swiss chard. Whole-wheat pasta, rich in vitamins, minerals, and dietary fiber, is added before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 18
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.
Nutrition Facts : Calories 252 g, Cholesterol 38 g, Fat 10 g, Fiber 4 g, Protein 18 g, Sodium 877 g
PASTA AND SWISS CHARD IN BROTH WITH MEATBALLS
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS
Steps:
- Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
- Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
- Ladle soup into bowls and serve.
SWEDISH TURKEY MEATBALLS
This recipe is the most requested recipe in our household. It is the result of many attempts to get the right combination of seasonings for turkey instead of hamburger meatballs that still have that Swedish meatball taste. We much prefer the taste to the original hamburger recipe.
Provided by PanNan
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first ten ingredients and shape into 1 1/2" meatballs.
- In a large non-stick Dutch oven, brown meatballs in 1 tbsp of butter, turning carefully every few minutes to brown all sides, maintaining meatball shape.
- Add chicken broth and simmer for 15 minutes.
- Add white sauce.
- (Note: I have used cream gravy or 2 cans cream soup such as mushroom or chicken to substitute for the white sauce. Both options work very well.) Stir, heat and serve over hot cooked egg noodles.
PASTA WITH SWISS CHARD
Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.
Provided by JNADRIG
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g
SWISS CHARD AND PASTA SOUP WITH TURKEY MEATBALLS
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
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
MEATBALL AND SWISS CHARD SOUP
Number Of Ingredients 7
Steps:
- Soak Italian bread in 1/2 cup of warm water then squeeze dry and put it through a potato ricer (or just crumble it). Wash and boil the chard and drain it when tender, reserving the cooking water. Set water aside. Cut the chard into bite-sized pieces. Prepare the meatballs by mixing together the ground beef, egg, Parmesan cheese, salt, pepper, and the crumbled Italian bread. Mix well and form into small meatballs. In large saucepot, bring broth to a boil then add meatballs, one at a time. Simmer over a low flame for 5 minutes. Add the Swiss chard pieces along with a little bit of their cooking water that you set aside earlier and continue cooking for another 10 minutes. Serve sprinkled with Parmesan cheese and with a slice of toasted Italian bread.
Nutrition Facts : Nutritional Facts Serves
SWISS CHARD AND POTATO SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place bacon in a heavy 4-quart saucepan. Add 1/3 cup water, and cook over medium heat until water evaporates. Add 2 tablespoons oil. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan.
- Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 8 cups water. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.
- If using the eggs, poach them, drain, trim any ragged edges, and set aside.
- Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them.
- Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil. Bring to a simmer, and cook about 5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, add one to each plate. Top with chopped cilantro and a drizzle of the remaining olive oil.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 20 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
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