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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
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.