Polar Vortex’ and Arctic Blasts and all that other nonsense GO AWAY. I’m ready to be done with you. Where is my sunshine and warmth and blue skies? Ugh. I’m SO over winter.
Also, talking about the weather makes me feel like I’m 90 years old. Sorry.
Until conditions improve, I guess there is still soup.
This Chicken Meatball Soup is one of my all-time favorites. It’s always in heavy rotation in my house during the winter months. But I think it appeals to me even more (if that’s possible) during this time of year. Because it’s totally transition soup. It’s loaded with fresh vegetables and has a light tasting broth that won’t weigh you down. Yet it’s still hearty and filling enough to be considered comfort food. It’s like dreaming of spring, but knowing that in reality you’re still faced with a few more weeks of winter.
Don’t be fooled by the seemingly long ingredient list. You can make this whole recipe with just one pot, one bowl and one cutting board (winning!) and you don’t have to be all that fussy with cutting up the vegetables (it’s rustic, right?).
Recipe from the Williams-Sonoma Chicken cookbook
- 2 tablespoons extra-virgin olive oil
- 1 red onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 3 cups kale or chard leaves, chopped
- 1 cup red wine
- 1 large tomato, seeded and chopped
- 4 cups chicken stock
- 1 bay leaf
- 1 (15 ounce) can white beans, rinsed and drained
- 1/4 tsp. red pepper flakes
- 1.25 lbs ground chicken (you could also use ground turkey)
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/4 cup bread crumbs
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup fresh basil, chopped
- In a large heavy-bottom pot, heat the olive oil over medium heat. Add the red onion, carrots and celery and cook them until slightly softened, about 5 minutes, stirring frequently. Add the minced garlic and cook for 1 minute more. Add the kale/chard leaves and cook until slightly wilted, about 2-3 minutes. Add the red wine and bring the mixture to a boil, scraping the bottom of the pot. Add the tomato, chicken stock, bay leaf and 2 cups of water. Bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer, partially covered, for 45 minutes. After 45 minutes, add the white beans and the red pepper flakes. Increase the heat to bring the soup back up to a low boil.
- Make the meatballs. In a medium bowl combine the ground chicken, Parmesan cheese, bread crumbs, egg, salt and pepper. Don’t over mix. Drop rounded tablespoons of the chicken mixture into the soup. The meatballs will firm up as soon as they hit the hot liquid. Cover and cook until the meatballs are cooked through, about 12-15 minutes. Stir in the fresh basil. Taste the soup and adjust for salt and pepper.
- To serve, ladle the hot soup into bowls and top with extra grated Parmesan cheese.
- Leftovers can be stored in the refrigerator in an airtight container for 2-3 days.
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