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Swiss Chard & Mini Meatball Soup

  • Writer: Fanny Khan
    Fanny Khan
  • Jul 13, 2021
  • 2 min read

Updated: Mar 21, 2023


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Swiss Chard & Mini Meatball Soup

Ingredients:

For the Soup:

1 lb. swiss chard, rinsed thoroughly and pat dry

1/4 cup diced onion

1/4 cup diced celery

1/2 cup diced carrots

6 cups chicken broth

1 1/2 tbsp olive oil

salt and pepper to taste


For the Meatballs:

  • 1 lb. ground meat: turkey, beef, chicken

  • 1 tsp dried parsley, crushed

  • 3/4 tsp salt

  • 1/2 tsp pepper

  • 1/4 tsp red pepper flakes

  • 1/8 tsp cayenne

  • 1 egg, beaten

  • 1/4 cup plain bread crumbs

  1. Prepare the meatballs. Spray a baking sheet with Pam or oil. Heat oven to 375℉. In a large bowl, add the ground meat along with all the seasonings, the beaten egg and bread crumbs. Using a fork or your fingers, gently work the ingredients into the meat but do not over mix.

  2. With a melon baller, make small meatballs and place on prepared baking sheet. Bake in the preheated oven for 7 to 8 minutes.

  3. Remove stem from swiss chard and dice. Chop leaves into your desired size.

  4. Heat oil in a soup pot over medium heat. Sautee onion, celery and carrot for 5 minutes.

  5. Pour broth into pot and bring to a boil. Reduce heat and let vegetables cook for 3 minutes. Add diced swiss chard stem and cook for an additional 2 minutes.

  6. Add swiss chard leaves to pot, bring to a boil and cook for 3 to 5 minutes.

  7. Add meatballs to soup and season with salt and pepper.

  8. Serve with Rosemary Garlic Bread.

Yields: 4 servings


Notes&Tips:

  • Swiss Chard & Mini Meatball Soup is a light enough dish that can be eaten even in the summer. Especially on a rainy summer's day, which is when I ventured to cook this dish.

  • This is a dish I'd make in a heartbeat. It was delicious - I can still taste the warm delicious broth and those succulent meatballs that was cooked just "al dente" along with the sweet taste of the Swiss Chard.



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