A good recipe to make ahead and refrigerate or freeze until needed...
6 lb. turkey breast
2 medium onions, peeled and cut into large pieces
3 stalks celery, washed and sliced
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried sage
1 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried tarragon
1/2 lb. Italian pastina
1/2 tsp. salt
Pepper to taste
Place turkey breast in large 6-qt. pot. Cover with water (at least 3/4 full). Add onions
and celery. cover and simmer for about 2 1/2 hours. Remove bones from pot and cool
soup in refrigerator. After cooling, skim off fat. While soup is cooling, remove
remaining meat from bones. Cut into pieces. Add meat to skimmed soup along with
herbs and spices. Bring to boil, add pastina.
Continue cooking at a low boil for 20 minutes, or until pastina is done. Serve at once or
refrigerate and reheat later.
Serves 16; 1 cup per serving.
Cooking time: 2 hours 50 minutes
Nutritional information per serving:
Calories: 226
Total fat: 5g
Cholesterol: 93mg
Sodium: 217mg