Ingredients
- 600 ml chicken broth
- 30 ml cooking oil
- 20 gr parmesan cheese (grated)
- 16 ml vinegar
- 10 gr parmesan cheese (grated)
- 6 gr sugar
- 3 gr chili powder
- 3 gr garlic salt
- 2 gr parsley
- 1 package turkey (fresh ground)
- 1 package elbow macaroni
- 1 package tomato sauce
Heat oil in 4 litre dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve.