Mini Meatball with Mushrooms and Chard Soup

Mini Meatball with Mushrooms and Chard Soup

by Barbara Lee on February 17, 2013

It’s a cool and rainy February day and the Ogre is nursing a cold.  No one wants an ailing Ogre in the house.  They tend to be grumpy and needy and always underfoot.  So I’m quick to get the healing energy of soup on the stove in order to get the Ogre back on his bike and into the gym.

You can’t just feed an Ogre broth though, they require more sustenance.  So I fortified this soup with some mini meatballs seasoned with garlic and mushrooms.  Vitamin rich chard, white beans, and some healthy shitake mushrooms all get added to the pot for an extra dose of goodness.

The restorative qualities of soup cannot be under estimated.  Serve up a steaming bowl of goodness to your ailing family and watch them perk up and ask for seconds.

The sky is brightening, and so is the Ogre.  He might just hop on his bike.

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Mince garlic

 

 

 

 

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Chop onion

 

 

 

 

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Finely chop mushrooms

 

 

 

 

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Combine the garlic, onion and mushrooms with the ground turkey, egg, panko, cheese, salt and pepper.

 

 

 

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Shape into 1 inch balls and arrange on sheet pan, bake at 375 degrees for 20 minutes.

 

 

 

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Saute onion and garlic

 

 

 

 

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Add wine and reduce

 

 

 

 

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Add broth

 

 

 

 

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Add beans and chard

 

 

 

 

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Add cooked meatballs to soup

 

 

 

 

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Add sliced shitakes and chopped chives to the soup and heat for a few minutes.

 

 

 

 

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Serve up some goodness!

 

 

 

 

Mini Meatballs with Mushrooms and Chard Soup

Ingredients for Meatballs

4-5 garlic cloves, minced

1 onion, minced

6 ounces baby bella mushrooms, minced

½ lb. ground turkey

½ lb. ground beef

1 egg

¼ cup Panko breadcrumbs

2 tablespoons grated Parmesan cheese

¼ cup milk

Salt and pepper

Procedure

Mince garlic, onion and mushrooms. Combine with the next seven ingredients.  Mix gently and roll into balls and place on a parchment lined cookie sheet.  It will make about 30 meatballs.  Use them all or freeze some for later.  Bake in a 375 degree oven for 20 minutes.  Drain on paper towel before adding to soup.

 

Soup Ingredients

½ onion, chopped

3 garlic cloves, minced

2 tablespoons olive oil

½ cup white wine

8 cups chicken broth

1 bunch chard, chopped

1 can cannellini beans

3 large Shitake Mushrooms, sliced

1 bunch fresh chives, chopped

Procedure

Saute onion and garlic in oil until soft.

Add the white wine and reduce.

Add the chicken broth

Add the chopped Chard, reduce heat, and let cook for 15- 20 minutes

Add the cannellini beans

Add the meatballs and mushrooms and heat through for a few minutes.

Top with some fresh chives and serve

 

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