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