Don't take this soup lightly. Packed with mini meatballs, lettuce, tomatoes and chickpeas this hearty bowl of soup will not dissapoint your taste buds.
Oxmoor House SEPTEMBER 2012
1. To prepare soup, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender. Add chard; sauté 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.
2. To prepare meatballs, combine turkey and next 6 ingredients (through egg) in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done. Remove from heat; stir in 1/4 cup basil.
3. Ladle soup into bowls, and sprinkle evenly with Parmesan cheese, if desired.
Tip: If your family loves this recipe as much as ours does, make a double batch on the weekend, and use it all week long.
Kids Can Help: With clean hands, kids can help make the meatballs.
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