Tuesday, July 29, 2014
Inquirer Daily News

Turkey Spinach Meatballs With Parmesan Chicken Broth and Ditalini

- Courtesy of Josh Lawler

4 serving(s)


1 pound ground turkey

1 whole egg, lightly beaten

1/3 cup grated parmesan cheese, plus ½ cup for broth

1/4 cup raw spinach, cut into thin strips

1/2 cup ditalini or other small pasta, cooked

1 quart chicken stock or broth

Chopped carrots, broccoli and/or additional spinach (optional)

 

1. Preheat oven to 400 degrees. Combine turkey, egg, 1/3 cup cheese, and spinach together lightly and season to taste with salt and pepper. Form meatballs the size of a quarter. Bake for 20 minutes, or until fully cooked.

2. Bring chicken stock to a simmer in a medium saucepan. If using additional vegetables, stir them in, and cook until tender. Stir in ½ cup parmesan, cooked pasta, and meatballs before serving. For a school lunch, the meatballs can be transported in a container and the broth in a separate thermos, to be assembled at lunchtime.

 


 

Per serving (without optional vegetables): 422 calories; 44 grams protein; 10 grams carbohydrates; 1 gram sugar; 23 grams fat; 177 milligrams cholesterol; 1,166 milligrams sodium; trace dietary fiber.

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