Barilla® Pastina Soup

Instructions

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.