SWISS CHARD, CABBAGE, AND TURKEY MEATBALL SOUP
A mixture of ground turkey, garlic, herbs, and seasonings is formed into meatballs and simmered in a base of chicken stock, cabbage, and Swiss chard. Whole-wheat pasta, rich in vitamins, minerals, and dietary fiber, is added before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 18
Steps:
- In a bowl, combine turkey, 3 cloves garlic, parsley, 1 tablespoon oregano, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika. Roll 1 teaspoon turkey mixture to form a ball. Repeat with remaining turkey mixture; set meatballs aside.
- Heat the olive oil in a medium stockpot over medium heat. Add the onion, shallot, carrot, remaining 2 cloves garlic, and remaining tablespoon oregano, 2 teaspoons sage, 2 teaspoons thyme, 2 teaspoons rosemary, remaining salt, and 1/4 teaspoon pepper. Saute, stirring frequently, until the onions are golden brown, about 10 minutes. Add the chicken stock and cabbage, and simmer until the cabbage is tender, about 16 minutes. Add the reserved meatballs and Swiss chard, and let simmer until meatballs are cooked, about 8 minutes. Add the pasta, and cook until it is heated through, about 1 minute more. Serve immediately.
Nutrition Facts : Calories 252 g, Cholesterol 38 g, Fat 10 g, Fiber 4 g, Protein 18 g, Sodium 877 g
PASTA AND SWISS CHARD IN BROTH WITH MEATBALLS
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 minutes. Remove the bread from the bowl, squeezing out the excess liquid. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well.
- Form the meat mixture into small balls, about the size of a quarter. Bring the beef stock to a simmer, add the meatballs and cook for 25 to 30 minutes. Add the pasta and Swiss chard, and continue to cook until the pasta is tender, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish with the cheese.
TUSCAN BEAN AND SWISS CHARD SOUP
Categories Soup/Stew Bean Leafy Green Pork Low/No Sugar Bacon Fall Winter Chard Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
- Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
- Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.
BEAN AND SWISS CHARD SOUP
Provided by Barbara Kafka
Categories Soup/Stew Bean Leafy Green Pasta Lunch Winter Healthy Chard Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups (1.25 liters); 4 first-course servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.
- Very finely chop anchovies together with the rosemary.
- In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
- Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
- Pass Parmesan cheese at the table.
SWISS CHARD AND PASTA SOUP WITH TURKEY MEATBALLS
A wonderful way to use swiss chard and ground turkey. I love to serve with hot crusty French bread. This recipe was copied from Yankee Magazine, April 2007.
Provided by NewEnglandCook
Categories Clear Soup
Time 31m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.
- Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.
- In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.
- Add pasta and cook until al dente, about 3 minutes.
- Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.
- Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.
Nutrition Facts : Calories 422.3, Fat 15.9, SaturatedFat 6.1, Cholesterol 102.8, Sodium 985.3, Carbohydrate 38.1, Fiber 4, Sugar 3.4, Protein 33.7
SWISS CHARD AND RICE SOUP
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you're looking for an easy way to reduce your calorie intake, these soups will help. They're filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into 1/4-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.
- Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.
- Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1219 milligrams, Sugar 8 grams
MEATBALL AND SWISS CHARD SOUP
Number Of Ingredients 7
Steps:
- Soak Italian bread in 1/2 cup of warm water then squeeze dry and put it through a potato ricer (or just crumble it). Wash and boil the chard and drain it when tender, reserving the cooking water. Set water aside. Cut the chard into bite-sized pieces. Prepare the meatballs by mixing together the ground beef, egg, Parmesan cheese, salt, pepper, and the crumbled Italian bread. Mix well and form into small meatballs. In large saucepot, bring broth to a boil then add meatballs, one at a time. Simmer over a low flame for 5 minutes. Add the Swiss chard pieces along with a little bit of their cooking water that you set aside earlier and continue cooking for another 10 minutes. Serve sprinkled with Parmesan cheese and with a slice of toasted Italian bread.
Nutrition Facts : Nutritional Facts Serves
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