Hearty Winter Greens and Wild Rice Soup with Miniature Meatballs

Serves: 4 to 6

Your rating: None (4 votes)

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.

Ingredients

For the meatballs:

Preparation

In a large soup pot, heat oil over medium heat. Add onions, garlic, thyme and fennel seed 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 the greens are tender. Serve with grated Gruyère and chopped parsley.

Meatballs

Lightly combine all ingredients and form into 3/4-inch meatballs. Fry meatballs in a little vegetable oil over medium heat until golden brown (they will finish cooking in the soup). Refrigerate until ready to use.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 3, 2009.

Lynne Vea

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.

More about: soups

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