Barilla® Pastina Soup

with Turkey Poblano Meatballs & Toasted Cumin



Ingredients for 6 people

  • 1 box Barilla® Pastina
  • 2 pounds ground turkey
  • 3 poblano peppers, roasted, peeled, deseeded and diced
  • 1 tablespoon garlic
  • 1 yellow onion, minced
  • 1 egg
  • ½ cup breadcrumbs
  • Sea salt to taste
  • 1 tablespoon extra virgin olive oil
  • 6 cups chicken stock, no sodium
  • 2 teaspoons cumin seeds, toasted
  • 2 tablespoons cilantro, chopped


  1. 1
    In mixing bowl combine turkey, peppers, garlic, onion, egg, breadcrumbs and salt. Make Quarter size meatballs from turkey mixture. Should make about 32 meatballs.
  2. 2
    In saucepan bring stock and cumin seeds to simmer.
  3. 3
    Heat olive oil in nonstick large skillet over high heat. Place meatballs in skillet and brown on all sides, remove from skillet.
  4. 4
    Place browned meatballs in simmering chicken stock and cook 10 minutes.
  5. 5
    Cook pasta according to package directions and drain.
  6. 6
    In eight bowls divide the pasta and top with 4 meatballs and broth. Garnish with cilantro.

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