Hearty Winter Greens and Wild Rice Soup with Miniature Meatballs
Serves: 4 to 6
This gorgeous soup has such cozy properties, and it can be custom designed in so many ways! You may make your own stock or use any one of PCC's organic broths for the base. If you wish to skip making meatballs, simply sauté Italian sausage with the onions and garlic until browned and finish the soup from there, or leave the meat out entirely. And by all means take advantage of PCC's bulk department and use whatever grain you love. Delicious!
- 3 tablespoons olive oil Add to list
- 1 yellow onion, peeled and chopped Add to list
- 4 to 6 cloves of garlic, chopped Add to list
- 1 teaspoon thyme Add to list
- 1 teaspoon fennel seed Add to list
- 3 cups rich chicken or beef broth Add to list
- 1/4 teaspoon saffron (optional) Add to list
- 1 cup chopped fresh tomatoes (or you may substitute 1 cup Muir Glen Fire Roasted Tomatoes, chopped) Add to list
- 1 cup cooked wild rice or your favorite grain Add to list
- Meatballs (recipe follows) Add to list
- 2 to 3 cups chopped organic winter greens (we used chard on the show) Add to list
- Salt and freshly ground pepper to taste Add to list
- 1 cup grated Gruyère cheese Add to list
- 1/2 cup chopped fresh parsley Add to list
For the meatballs:
- 1 pound ground beef or chicken Add to list
- 1/3 cup finely minced onion Add to list
- 1/2 cup fresh wheat or rice bread crumbs, 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
In a large soup pot, heat the oil over medium heat. Add the onion, garlic, thyme and fennel seed to the pan and cook for 5 to 6 minutes or until the onions are tender. Stir in the chicken or beef broth, saffron, tomatoes and wild rice. Bring the mixture to a simmer.
Add the meatballs and cook for 15 to 20 minutes. Stir in the greens and taste for seasoning. Adjust with salt and pepper. Simmer for 1 or 2 more minutes until the greens are tender. Serve with grated Gruyère and chopped parsley.
Lightly combine all ingredients and form into 3/4-inch meatballs. Fry the meatballs in a little vegetable oil until golden brown (they will finish cooking in the soup). Store in the refrigerator until ready to use.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 3, 2009.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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