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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My take on Italian wedding soup, but made with leftover Spicy Indian Kofta meatballs, and swiss chard. Delish! I used one banana pepper to spice my kofti, so they were not too spicy, and I used ground beef rather than lamb. My DH came home from an afternoon in the ER for a minor injury, and boy was he happy to eat this soup. I was glad I'd left some for him-almost ate it all! Ingredients:
1/2 medium white onions, diced or 3/4 cup leek, chopped |
2 garlic cloves, chopped |
2 tablespoons butter |
2 medium carrots, finely diced |
2 small yukon gold potatoes, finely diced (peels may be left on) |
4 cups swiss chard, chopped |
6 cups chicken stock |
12 small meatballs, such as spicy indian kofta, fully cooked |
1/2 cup acini di pepe pasta or 1/2 cup other soup pasta |
black pepper |
Directions:
1. Melt butter in large dutch oven and cook onions and garlic until soft over medium low heat.
2. Add carrots, potatoes and stock. Bring to a boil and reduce heat to a simmer. Cook until potatoes are soft.
3. Add chard and pasta, and cook a further 5 minutes until pasta is cooked. Add meatballs and heat through. Serve.
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