Swiss Chard, Cabbage, and Turkey Meatball Soup

Photo: John Blais

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.


  • ¾ pound ground turkey

  • 5 cloves garlic, peeled and minced

  • 3 tablespoons finely chopped fresh flat-leaf parsley

  • 2 tablespoons finely chopped fresh oregano

  • 1 tablespoon finely chopped fresh sage

  • 1 tablespoon finely chopped fresh thyme

  • 1 tablespoon finely chopped fresh rosemary

  • 1 ½ teaspoons coarse salt

  • ½ teaspoon freshly ground pepper

  • ¼ teaspoon paprika

  • 2 teaspoons olive oil

  • 1 medium yellow onion, finely diced

  • 1 medium shallot, finely diced

  • 1 medium carrot, peeled and cut into ¼-inch pieces

  • 5 14.5-ounce cans low-sodium chicken stock, skimmed of fat

  • 4 cups (about 8 ounces) finely shredded green cabbage

  • 6 ounces Swiss chard, leaves washed and cut into 1-inch-wide strips

  • 6 ounces whole-wheat rigatoni, cooked


  1. 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.

  2. 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.

Cook's Notes

Add the pasta immediately before serving; it will soak up the liquid if left too long.

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