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 grains you love. Delicious!
(Serves 4-6)
3 tablespoons olive oil
1 yellow onion, peeled and chopped
4-6 cloves garlic, chopped
1 teaspoon fennel seed
1 teaspoon thyme
3 cups rich chicken or beef broth
1/4 teaspoon saffron (optional)
1 cup chopped fresh tomatoes
(or you may substitute one cup Muir Glen Fire Roasted tomatoes, chopped)
1 cup cooked wild rice or your favorite grains
Meatballs (recipe follows)
2-3 cups chopped organic winter greens (We used chard on the show)
Salt and freshly ground pepper to taste
1 cup grated gruyere cheese
1/2 cup chopped fresh parsley
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 5-6 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 15-20 minutes. Stir in the greens and taste for seasoning. Adjust with salt and pepper. Simmer for a minute or two more until the greens are tender. Serve with grated gruyere cheese and chopped parsley.
For the meatballs:
1 pound ground beef or chicken
1/3 cup finely minced onion
1/2 cup fresh wheat or rice bread crumbs, lightly moistened with milk
1 beaten egg
1 tablespoon Worcestershire sauce
1/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon pepper
Combine the mixture lightly and form into 3/4 inch meat balls. 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 developed by Lynne Vea
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