I've been so excited about getting vegetables from Fred the Farmer again, and went to the Hilltop Farms website just a few days ago to see what was going to be available. Immediately, I started thinking about a meatball soup I could make with greens, because Hub had picked up some ground beef earlier in the week.
We're trying to eat more vegetables, and also trying to save money, so my plan is to pretty much keep with the CSA vegetables as much as possible this season, supplementing with high-quality proteins and a few carbs. Hub and Kiddo have promised me an herb garden, but I'm not holding my breath.
Makes six servings as a main course, but see notes below on how to stretch further...
1 lb lean ground beef
3 small young onion bulbs (~ 1 1/2 cups), chopped
2 handfuls dill, chopped
1 cup whole wheat panko
2 large cloves garlic, chopped finely
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 egg
2 lbs kale, tatsoi or other dark greens, torn and with large ribs removed, rinsed
4 Tbsp extra virgin olive oil, divided
3 cups beef broth
- Mix the ingredients up to the egg in a bowl
- Heat 1 Tbsp oil in a large stockpot
- Form small meatballs and brown them in the oil (they do not need to be cooked through) in three batches, adding a tablespoon of oil in between each batch. Drain them on paper towels
- Add the last tablespoon of oil to the pot, and add the greens
- Saute briefly until wilted
- Add the meatballs and the broth, bring to a simmer
- Cover and simmer for ten minutes
- Serve with fresh grated parmesan
Hub had two big bowls. I think even more greens could be added and more broth, because as written it was very, very meatball-centric. Also, adding orzo pasta or another small pasta would be lovely, we're just limiting our starches. I almost thought there were too many onions, but in the end the broth tasted like a lovely French onion broth...quite delicious.
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