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 Stoup2 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 oilAdd & saute (stirring occasionally):
3/4 large yellow onion, thinly sliced (other 1/4 onion is used later)1/4 tsp. red pepper flakes3 garlic cloves, pressed or minced1/4 tsp. salt & pepperone fresh rosemary stem, wholeAfter about 5 minutes, when the onions have softened, remove the rosemary stem, then add & bring to boil
1 (32 oz.) box chicken stockIn the meantime, in a medium mixing bowl, mix together:
1 lb. ground turkey1/4 onion, grated with a box grater or food processor1 tsp. dried oregano1 tsp. olive oil1/2 cup shredded Parmesan cheeseUsing 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.
