Turkey Meatballs and Pasta in Broth

Turkey Meatballs and Pasta in Broth

niedziela, 16 lutego 2014

Turkey Meatballs and Pasta in Broth

Time: 45 mins

Ingredients

• 6 ounces lean ground turkey
• 2 garlic cloves, minced
• 1/2 large beaten egg
• 3 tablespoons dry breadcrumbs
• 1 cup chopped flat leaf parsley
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 6 cups chicken broth
• 1 medium onion, chopped into a 1/4-inch dice
• 2 medium carrots, peeled and thinly sliced on the diagonal
• 1 cup farfalle pasta (bowtie)
• 1 fennel bulb, halved, cored and thinly sliced

Directions

• 1 In a medium bowl, combine turkey, garlic, egg, bread crumbs, 1/2 cup parsley, salt and pepper, and mix well with your hands. Using a teaspoon, form 1-inch meatballs, and refrigerate until ready to use.
• 2 In a large saucepan, heat 3 tablespoons of stock over medium heat. Add onion and saute until translucent, about 3 minutes.
• 3 Raise heat to medium high, add carrots and remaining stock, and bring to a gentle boil. Add pasta; cook for 5 minutes.
• 4 Lower heat to medium, add meatballs, and simmer gently until meatballs are cooked through, about 10 minutes.
• 5 Remove from heat, and stir in fennel and remaining parsley.
• 6 Adjust seasoning with salt and pepper to taste.