Swiss Chard and Pasta Soup with Turkey Meatballs
Warm up with a hearty bowl of Swiss Chard and Pasta Soup with Turkey Meatballs, a comforting and nutrient-packed meal perfect for any season. This satisfying recipe pairs tender turkey meatballs, crafted with parmesan and breadcrumbs for a boost of flavor, with a medley of vibrant vegetables like Swiss chard, carrots, and celery. The soup is simmered in a savory chicken broth and complemented by small pasta shapes like ditalini or orzo, making each bite a delightful combination of textures. Ready in just 50 minutes, this one-pot wonder is as nourishing as it is delicious, ideal for busy weeknights or meal prep. Garnish with fresh parsley for a touch of brightness and serve piping hot for a dinner the whole family will love! Keywords: Swiss chard soup, turkey meatballs, pasta soup, hearty one-pot meal, family dinner recipe.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 large egg
- 0.25 cup parmesan cheese, grated
- 0.5 cup breadcrumbs
- 2 cloves garlic, minced
- 1.25 teaspoons salt
- 0.75 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 8 cups chicken broth
- 1 large bunch Swiss chard, stems removed and leaves chopped
- 0.75 cup pasta (small shapes like ditalini or orzo)
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine ground turkey, egg, grated parmesan cheese, breadcrumbs, 1 minced garlic clove, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Mix gently until just combined.
Form the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the turkey meatballs in batches, searing them for 2-3 minutes per side until browned (they do not need to be fully cooked). Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery for 5-7 minutes, stirring occasionally, until softened.
Add the remaining minced garlic clove and cook for 1 more minute, until fragrant.
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, then carefully return the meatballs to the pot.
Simmer the soup for 10 minutes to allow the flavors to meld and the meatballs to cook through.
Add the chopped Swiss chard and pasta to the pot. Cook for an additional 8-10 minutes, or until the pasta is tender.
Taste and adjust seasoning with the remaining 0.25 teaspoon of salt and 0.25 teaspoon of black pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
