Nutrition Facts| Serving Size | 1 cup | | Calories | 201 | | Total Fat | 2 g | | Saturated Fat | 1 g | | Cholesterol | 101 mg | | Sodium | 141 mg | | Potassium | 344 mg | | Total Carbohydrate | 11 g | | Dietary Fiber | 1 g | | Protein | 33 g |
Ingredients and Preparation| Ingredients | Measures |
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| Turkey breast with bones | 6 pounds (with at least 2 cups meat) | | Medium onions | 2 | | Celery stalks | 3 | | Dried thyme | 1 teaspoon | | Dried rosemary | ½ teaspoon | | Dried sage | ½ teaspoon | | Dried basil | 1 teaspoon | | Dried marjoram | ½ teaspoon | | Dried tarragon | ½ teaspoon | | Salt | ½ teaspoon | | Black pepper to taste | | Water | | Italian pastina or pasta | ½ pound |
Directions - Place turkey breast in large 6-quart pot.
Cover with water until at least three quarters
full.
- Peel onions, cut into large pieces, and
add to pot. Wash celery stalks, slice,
and add to pot.
- Simmer covered for about 2-1/2 hours.
- Remove carcass from pot. Divide soup into smaller, shallower
containers for quick cooling in refrigerator.
- After cooling, skim off fat.
- While soup cools, remove remaining meat from turkey carcass.
Cut into pieces.
- Add turkey meat to skimmed soup, along with herbs and spices.
- Bring to boil and add pastina. Continue cooking on low boil for
about 20 minutes, until pastina is done. Serve at once or refrigerate
for later reheating.
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