Kale and Chard Soup with Chicken and Quinoa Meatballs
I was looking to create a soup using the Kale and Swiss Chard stems to make the broth and keeping the broth savory and neutral. I then had the butcher ground dark meat chicken so the meatballs would not get dry. This soup is a success and I am happy to share this new recipe with you.
Ingredients:
1 bunch Rainbow Swiss Chard, washed and chopped saving stems
1 bunch Kale, washed and chopped saving stems
1 white or yellow onion, chopped
4 garlic cloves, chopped
5-6 cups distilled water
Meatballs:
1 lb ground chicken or turkey
1 cup cooked quinoa, following package instructions
2 tomatoes, chopped
1 egg
few stems fresh cilantro or any fresh herb, chopped
salt and pepper
drizzle olive oil
optional, Parmesan or Romano cheese for topping
Directions:
After washing Kale and Swiss Chard remove stem by folding stems in half and cutting leaves off of stem with your knife. You can also use kitchen scizzors and cut away leaf from stem. Save the stems because they are bringing your color and flavor to your broth. In large soup pot saute onion and garlic with a drizzle of olive oil for 5 minutes. Add Kale and Chard stems and cover with water. Bring to boil and turn down to a simmer covered for 35-45 minutes.
While broth is cooking let's prepare the meatballs.
In a mixing bowl crack the egg and whisk, add meat, chopped tomato and herbs, and cooked quinoa. Mix well. With wet hands form meatballs in about 1 tablespoon of mixture in size. In fry pan with a drizzle of olive oil on medium heat fry meatballs turning on each side until brown on each side. Don't worry about cooking until done because we will do this in the soup. Cook in batches until all meatballs are brown. Place on paper towel.
Back to soup pot:
Remove the stems and discard. Isn't your broth a beautiful rich color! Add brown meatballs to soup and bring to medium heat. Cook until meatballs are cooked through about 15 minutes. Add chopped Chard and Kale leaves and cook 5 minutes. Added chopped spinach leaves would be a good addition at this point if desired.
Serve hot with a topping of shaved Parmesan/ Romano cheese.
Ingredients:
1 bunch Rainbow Swiss Chard, washed and chopped saving stems
1 bunch Kale, washed and chopped saving stems
1 white or yellow onion, chopped
4 garlic cloves, chopped
5-6 cups distilled water
Meatballs:
1 lb ground chicken or turkey
1 cup cooked quinoa, following package instructions
2 tomatoes, chopped
1 egg
few stems fresh cilantro or any fresh herb, chopped
salt and pepper
drizzle olive oil
optional, Parmesan or Romano cheese for topping
Directions:
After washing Kale and Swiss Chard remove stem by folding stems in half and cutting leaves off of stem with your knife. You can also use kitchen scizzors and cut away leaf from stem. Save the stems because they are bringing your color and flavor to your broth. In large soup pot saute onion and garlic with a drizzle of olive oil for 5 minutes. Add Kale and Chard stems and cover with water. Bring to boil and turn down to a simmer covered for 35-45 minutes.
While broth is cooking let's prepare the meatballs.
In a mixing bowl crack the egg and whisk, add meat, chopped tomato and herbs, and cooked quinoa. Mix well. With wet hands form meatballs in about 1 tablespoon of mixture in size. In fry pan with a drizzle of olive oil on medium heat fry meatballs turning on each side until brown on each side. Don't worry about cooking until done because we will do this in the soup. Cook in batches until all meatballs are brown. Place on paper towel.
Back to soup pot:
Remove the stems and discard. Isn't your broth a beautiful rich color! Add brown meatballs to soup and bring to medium heat. Cook until meatballs are cooked through about 15 minutes. Add chopped Chard and Kale leaves and cook 5 minutes. Added chopped spinach leaves would be a good addition at this point if desired.
Serve hot with a topping of shaved Parmesan/ Romano cheese.
I really like soups with meatballs and fresh veggies. I can't wait to
make this recipe again! To your good health, Jan |
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