I made this tonight for our Christmas Eve dinner... it was probably the best homemade soup (or "stoup" = stew & soup) I've ever made! Thanks again to Rachael Ray... although I've edited it a bit to reflect some of what I had on hand, her great recipes come through for me over and over!
Turkey Dumpling and Noodle Stoup
2 cups whole wheat penne pasta (or other short pasta, like rotini)
Start by boiling water in a medium pot, cook the pasta for about 5 minutes, then drain & reserve
Next, in a large pot, swirl
2 Tbsp extra virgin olive oil
Add & saute (stirring occasionally):
3/4 large yellow onion, thinly sliced (other 1/4 onion is used later)
1/4 tsp. red pepper flakes
3 garlic cloves, pressed or minced
1/4 tsp. salt & pepper
one fresh rosemary stem, whole
After about 5 minutes, when the onions have softened, remove the rosemary stem, then add & bring to boil
1 (32 oz.) box chicken stock
In the meantime, in a medium mixing bowl, mix together:
1 lb. ground turkey
1/4 onion, grated with a box grater or food processor
1 tsp. dried oregano
1 tsp. olive oil
1/2 cup shredded Parmesan cheese
Using a small spring-loaded cookie scoop, drop scoopfuls of turkey meatball mixture into the boiling soup (if you don't have a cookie scoop, make meatballs about walnut sized with a spoon & your hands). Once you've made all the meatballs, cover the pot & boil for 5 minutes. Add the noodles, boil for about 2 minutes more.
Add & stir in 2 Tbsp. prepared pesto, then serve into bowls. Top with a bit more shredded Parmesan, and serve with crusty bread or rolls & a salad.
Turkey Dumpling and Noodle Stoup
2 cups whole wheat penne pasta (or other short pasta, like rotini)
Start by boiling water in a medium pot, cook the pasta for about 5 minutes, then drain & reserve
Next, in a large pot, swirl
2 Tbsp extra virgin olive oil
Add & saute (stirring occasionally):
3/4 large yellow onion, thinly sliced (other 1/4 onion is used later)
1/4 tsp. red pepper flakes
3 garlic cloves, pressed or minced
1/4 tsp. salt & pepper
one fresh rosemary stem, whole
After about 5 minutes, when the onions have softened, remove the rosemary stem, then add & bring to boil
1 (32 oz.) box chicken stock
In the meantime, in a medium mixing bowl, mix together:
1 lb. ground turkey
1/4 onion, grated with a box grater or food processor
1 tsp. dried oregano
1 tsp. olive oil
1/2 cup shredded Parmesan cheese
Using a small spring-loaded cookie scoop, drop scoopfuls of turkey meatball mixture into the boiling soup (if you don't have a cookie scoop, make meatballs about walnut sized with a spoon & your hands). Once you've made all the meatballs, cover the pot & boil for 5 minutes. Add the noodles, boil for about 2 minutes more.
Add & stir in 2 Tbsp. prepared pesto, then serve into bowls. Top with a bit more shredded Parmesan, and serve with crusty bread or rolls & a salad.
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