Hearty Winter Greens and Wild Rice Soup with Miniature Meatballs
Serves: 4 to 6
This gorgeous soup has such cozy properties, and can be custom designed in many ways. You may make your own stock or use store-bought for the base. If you wish to skip making meatballs, sauté Italian sausage with the onions and garlic until browned and finish the soup from there, or leave the meat out entirely.
- 1 pound ground beef or chicken Add to list
- 1/3 cup finely minced onions Add to list
- 1/2 cup fresh breadcrumbs, lightly moistened with milk Add to list
- 1 beaten egg Add to list
- 1 tablespoon Worcestershire sauce Add to list
- 1/4 teaspoon dry mustard Add to list
- 3/4 teaspoon salt Add to list
- 1/2 teaspoon pepper Add to list
- 3 tablespoons olive oil, plus additional for frying Add to list
- 1 yellow onion, chopped Add to list
- 4 to 6 cloves garlic, chopped Add to list
- 1 teaspoon thyme Add to list
- 1 teaspoon fennel seeds Add to list
- 3 cups chicken or beef broth Add to list
- 1/4 teaspoon saffron (optional) Add to list
- 1 cup chopped fresh or canned tomatoes Add to list
- 1 cup cooked wild rice Add to list
- Meatballs (recipe follows) Add to list
- 2 to 3 cups chopped winter greens Add to list
- 1 cup grated Gruyère cheese Add to list
- 1/2 cup chopped fresh parsley Add to list
Lightly combine ground beef or chicken, minced onions, breadcrumbs, egg, Worcestershire, mustard, salt and pepper and form into 3/4-inch meatballs. Fry meatballs in a little oil over medium heat until golden brown (they will finish cooking in the soup). Refrigerate until ready to use.
In a large soup pot, heat oil over medium heat. Add onions, garlic, thyme and fennel seeds to the pan and cook for 5 to 6 minutes or until onions are tender. Stir in broth, saffron, tomatoes and wild rice. Bring the mixture to a simmer.
Add meatballs and cook for 15 to 20 minutes. Stir in greens and taste for seasoning. Season with salt and pepper to taste. Simmer for 1 or 2 more minutes until greens are tender. Serve with grated Gruyère and chopped parsley.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 3, 2009.