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. ---------------------------------------------------------------------------
Nutrition
Ingredients
