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

Servings and Times

Servings 16

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
  • 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.