25 g (1 oz) Parmesan cheese, grated, plus extra to serve (optional)
2 tablespoons finely chopped flat-leaf parsley, plus extra to garnish
1 egg, lightly beaten
1 garlic clove, crushed
2.5 litres (4 pints) hot chicken stock
2 large carrots, peeled and thinly sliced
175 g (6 oz) farfalline pasta
salt and pepper
Mix together the turkey, breadcrumbs, Parmesan, parsley, egg and garlic in a large bowl and season to taste. Lightly wet your hands, then shape the mixture into small balls about 2 cm (3/4 inch) round.
Bring the stock to the boil in a large saucepan, then add the carrots and simmer for 5 minutes.
Drop the turkey meatballs into the stock and cook for 5 minutes. Add the pasta and cook for a further 5–7 minutes or until the meatballs are cooked through. Season to taste.
Ladle into bowls and serve sprinkled with a little Parmesan and chopped parsley, if liked.