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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From TOH Simple & Delicious mag Sept/Oct 2008. Ingredients:
1 egg, beaten |
3/4 cup chopped onion, divided |
1/3 cup dry breadcrumbs |
1/2 lb ground turkey |
1 1/2 teaspoons vegetable oil |
2 cups sliced fresh carrots |
1 1/2 cups chopped celery |
1 tablespoon butter |
4 cups fresh baby spinach |
3 (14 1/2 ounce) cans chicken broth |
1 cup cubed cooked chicken breast |
2 tablespoons minced fresh parsley |
1/2 teaspoon dried thyme |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 1/4 cups acini di pepe pasta (or small pasta shells) |
Directions:
1. In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crunble turkey over mixture and mix well. Shape into 1 inch balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
2. Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes.
3. Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.
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