Meatball And Swiss Chard Soup Recipes

MEATBALL AND SWISS CHARD SOUP

Steps:

• Soak Italian bread in 1/2 cup of warm water then squeeze dry and put it through a potato ricer (or just crumble it). Wash and boil the chard and drain it when tender, reserving the cooking water. Set water aside. Cut the chard into bite-sized pieces. Prepare the meatballs by mixing together the ground beef, egg, Parmesan cheese, salt, pepper, and the crumbled Italian bread. Mix well and form into small meatballs. In large saucepot, bring broth to a boil then add meatballs, one at a time. Simmer over a low flame for 5 minutes. Add the Swiss chard pieces along with a little bit of their cooking water that you set aside earlier and continue cooking for another 10 minutes. Serve sprinkled with Parmesan cheese and with a slice of toasted Italian bread.

SWISS CHARD AND PASTA SOUP WITH TURKEY MEATBALLS

Steps:

• In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.
• Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.
• In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.
• Add pasta and cook until al dente, about 3 minutes.
• Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.
• Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.

PASTA AND SWISS CHARD IN BROTH WITH MEATBALLS

Steps:

• Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 minutes. Remove the bread from the bowl, squeezing out the excess liquid. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well.
• Form the meat mixture into small balls, about the size of a quarter. Bring the beef stock to a simmer, add the meatballs and cook for 25 to 30 minutes. Add the pasta and Swiss chard, and continue to cook until the pasta is tender, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish with the cheese.