Swiss Chard And Pasta Soup With Turkey Meatballs

• 1 large egg
• 2 tablespoons water
• 1 lb lean ground turkey
• 1 1/4 cups plain dried breadcrumbs
• 1/3 cup grated parmesan cheese
• 2 tablespoons finally chopped parsley
• 2 garlic cloves, minced
• 1 teaspoon salt
• fresh ground pepper
• 2 quarts low sodium chicken broth
• 2 carrots, diced
• 1 cup penne pasta
• 5 cups swiss chard, washed and coarsley chopped
• 1 cup shredded mozzarella cheese
• Garnish
• finely grated parmesan cheese

1. In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.
2. Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.
3. In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.
4. Add pasta and cook until al dente, about 3 minutes.
5. Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.
6. Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.

egg, water, lean ground turkey, breadcrumbs, parmesan cheese, parsley, garlic, salt, fresh ground pepper, chicken broth, carrots, penne pasta, swiss chard, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/swiss-chard-and-pasta-soup-with-turkey-meatballs-224855 (may not work)