Friday Foodie: Hearty Soup

spanishsoup

I think it was snowstorm #17 this winter that had me craving a nice, hearty soup. When I happened to catch a Food Network show about soup and saw this recipe, I knew I had to try it!

So glad I did — it was exactly what the doctor would have ordered if she was prescribing a cure for Winter Blues and Cabin Fever.

I modified the recipe everso slightly, adding a cup of white wine to the mix (of course). I also found I wanted the meatballs to have a little more flavor, so I’d probably increase the paprika and herbs next time around.

Enjoy!

Spanish Meatballs with Beans and Greens
Recipe courtesy of Rachael Ray

Meatballs:
2 slices stale white bread crust trimmed
1/2 cup milk, to soften bread
12 ounces ground beef
12 ounces ground pork
Salt and pepper
3 tablespoons grated onion
1 round tablespoon smoked sweet paprika
2 cloves garlic, grated or finely chopped
1 egg, beaten
Handful fresh cilantro leaves, finely chopped
Handful fresh parsley leaves, finely chopped
Olive oil cooking spray

Greens and Beans:
2 tablespoons olive oil
4 cloves garlic, chopped
1 red chile pepper, seeded and chopped
1 Spanish onion, chopped
Salt and pepper
1 large bundle flat lacinato kale or other dark greens such as escarole, stemmed and chopped or thinly sliced
1 cup white wine
1 cup water
4 to 5 cups of chicken stock
One 15- to 18-ounce can garbanzo beans
Crusty bread, to pass

Directions

For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.

Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.

For the greens and beans: Meanwhile, heat the olive oil in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for five minutes. Wilt the greens. Add the wine and stir the pot to deglaze, then add the stock, water and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.

Remove from the heat and serve with some good, crusty bread.

4 thoughts on “Friday Foodie: Hearty Soup

  1. How funny, Jen! I’m making a sausage and spinach soup tonight, probably a close cousin of your recipe. (Mine is low-sodium, though, because these days everything I eat has to be “lo-or-no-so”…) Hadn’t thought to add the wine, but now, of course, I will! Bon appétit, as we await Snowstorm #18, or whatever the heck this one is! ENOUGH ALREADY!!!! XO, C

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s