Meatball and White-Bean Soup
"Soups to Savor: Beans add nutrients and healthy, filler fiber ... and they're cheap" by Michael Hastings. Beans: lentils, pintos, black, kidney, cannellini, etc. Meatballs stretch the beef, fresh greens add color and vitamins; pasta could be used in place of the beans. This soup tastes best with a mix of broths: chicken/beef (as below) or chicken/pork. Store-bought will work, but homemade is better. Winston-Salem Journal: January 16, 2013.
- 2 slice(s) soft sandwich bread, crusts removed, torn into small pieces
- 1/2 cup(s) half-and-half or milk
- 1/2 cup(s) grated Parmesan cheese
- 8 ounce(s) ground pork
- 2 tablespoon(s) grated onion
- 2 clove(s) minced garlic
- Salt and black pepper
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) dried oregano
- 1 pinch(s) crushed red pepper flakes or cayenne pepper
- 8 ounce(s) ground beef
- 1 tablespoon(s) olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 stalk(s) celery, chopped
- 2 minced garlic cloves
- 1 quart(s) good-quality, reduced-sodium chicken broth
- 1 quart(s) good-quality, reduced-sodium beef broth
- 2 15-ounce can(s) cannellini beans, rinsed and drained
- 8 ounce(s) fresh chard or kale, stemmed, washed and chopped (about 4 cups)
- Grated Parmesan cheese, for garnish
- 1. To make the meatballs, stir bread and half-and-half together in large bowl until combined. Add cheese, pork, onion, garlic, about 1 teaspoon salt, ½ teaspoon black pepper, the baking powder, oregano and crushed red pepper. Stir well. Add the beef and stir gently, just until well combined.
- 2. Moisten hands with water, then use a heaping teaspoon of meat mixture to form each meatball. You should get about 32 small meatballs. These can be made a day ahead; cover and refrigerate until ready to cook.
- 3. For the soup, put the oil in a soup pot. Add onion, carrot, celery and garlic; sauté about 5 minutes until slightly softened. Add the broths and bring to a boil. Add the meatballs and return to a simmer. Add the beans and chard or kale. Simmer until meatballs are cooked through and the chard or kale is tender, about 5 minutes. Taste and add salt or pepper if needed. Serve each bowl garnished with Parmesan cheese.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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