Emma's Wedding Soup
Remnants of A Fall Soup
Ingredients
Ingredients For Meatballs
- 1 LB Ground Beef
- 1/2 Cup Parmesan Cheese Shredded
- 1 Small Onion Diced
- 1 Small Carrot Diced or Shredded
- 1 Large Spring of Fresh Oregano
- 1/4 Cup Buckwheat or ArrowRoot Flour
- 1 TBSP Yellow Mustard
- 1 Large Egg Beaten
- 1 tsp Salt
- 1/2 tsp Black Pepper
Soup Ingredients
- 1 TBSP Butter Olive oil works well to
- 3 Garlic Cloves Minced
- 2 Quarts Chicken Broth Veggie Broth works well to
- 1 Large Head of Kale or Swiss Chard
- 2 Springs Fresh Thyme & Small amount Fresh Oregano
- 3/4 Cup Wild Rice Original Recipes uses Orzo pasta, but I used what I had on hand & it blended really well with the other flavors of this soup
- 1 tsp Salt or more to taste
- 1/4 tsp Black Pepper
Instructions
For the Meatballs
- In a medium bowl mix the parmesan cheese, salt, black pepper, buckwheat flour, onion, carrot, oregano, yellow mustard & beaten egg. Lastly mix in the ground beef.
- Us an Ice cream scoop with a 2 inch diameter to make meatballs and place onto a cookie sheet. Refrigerate for 30 minutes or until firm.
For the Soup
- I used my stainless soup pot to make this soup but a dutch oven is also a great option.
- Heat butter to low-medium heat, until simmering. Cook minced garlic for about 1 minute or until fragrant. Watch garlic closely because it tends to burn quickly and easily, turn heat down if needed.
- Add broth to garlic butter mixture and stir well. Once the meatballs have been refrigerated for at least 30 minutes, bring the Broth to a boil and stir every couple minutes to prevent garlic from sticking to the bottom of the pot. Once broth is boiling gently add the meatballs and rice or pasta, thyme and oregano. Allow mixture to simmer till meatballs are cooked through and rice or pasta is tender. Stir in chopped swiss chard and again simmer on low temperature till tender. Add salt & black pepper to taste.
- Serve with your favorite crackers or crusty bread. Enjoy!