Turkey. Not just for Thanksgiving.
This is a very nice soup.
Keep it in mind for the next soup weather day.
We recently made it on the last soup weather day.
½ lb. ground turkey
3 T. grated Parmesan cheese
4 T. fine dried bread crumbs
1 large egg
1 T. fresh minced parsley or 1 t. dried
S and P to taste
1 qt. chicken broth
½ c. frozen or fresh peas
1 carrot, finely chopped
1 small zucchini, finely diced (optional)
½ c. precooked tiny pasta, such as orzo, shells, rings, or precooked rice
In a medium bowl, mix together the turkey, Parmesan cheese, bread crumbs, egg, parsley, and S and P. With moistened hands, form the mixture into balls about the size of marbles. Remove them to a large plate, cover with wax paper and refrigerate until ready to cook.
In a large pot, bring the broth to a simmer. Add the peas, carrots, and zucchini and cook for 5 minutes or until just tender. Slowly add the turkey meatballs, keeping the liquid at a slow simmer. Cook for 6 to 7 minutes or until the turkey balls float to the top. Add the cooked pasta, and heat through. Serve in soup bowls and pass additional Parmesan cheese if you wish.
From Susan Costner - Parenting magazine 1991