Swiss Chard & Mini Meatball Soup
- Fanny Khan
- Jul 13, 2021
- 2 min read
Updated: Mar 21, 2023

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
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.
With a melon baller, make small meatballs and place on prepared baking sheet. Bake in the preheated oven for 7 to 8 minutes.
Remove stem from swiss chard and dice. Chop leaves into your desired size.
Heat oil in a soup pot over medium heat. Sautee onion, celery and carrot for 5 minutes.
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.
Add swiss chard leaves to pot, bring to a boil and cook for 3 to 5 minutes.
Add meatballs to soup and season with salt and pepper.
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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