Meals and Courses

Turkey Meatball and Pasta Soup

cook 30 mins
  • 500 g (1 lb) minced turkey
  • 50 g (2 oz) fresh white breadcrumbs
  • 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.
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