Swiss Chard and Meatball Soup

I LOVE this soup. I've made it several times and each time it comes out just a tiny bit different - sometimes the meatballs are mild and sometimes they pack some kick. Either way, it's so comforting and yummy. 


The original recipe uses white beans, but I find it's great without them. It's also pretty simple to make.

This recipe was adapted from Kitchen Culinaire. Feel free to try theirs if you want the white beans.


Swiss Chard and Meatball Soup

Meatballs:

• 1 pound ground turkey (ground pork also works as well, if you prefer)
• 1/4 teaspoon red chilli flakes
• 1/4 teaspoon coarse sea salt
• dash of cayenne and ancho chili powder (use more or less depending on how spicy you like it)
• 2 tablespoons minced yellow onion (I probably use more, but be careful not to use too much our your meatballs will be harder to form)
• 1 tablespoon chopped parsley

Soup:

• 1 tablespoon olive oil
• 1 medium leek, sliced and cleaned well of any grit or dirt
• 2 cloves of garlic, minced
• 1 bunch of swiss chard, tough stems removed and sliced into thin ribbons (about 6 cups)
• 6 cups (1 49.5 oz can) chicken stock/broth
• Salt and freshly ground pepper

To make the meatballs place the turkey meat in a medium bowl and add the minced onion, and parsley.  Add the spices to the ground meat, onion and parsley. Season with some more salt and pepper, if desired and mix gently. Form into meatballs (I scoop out portions with a very full Tablespoon then roll with my hands gently to keep them together). Set aside.


In a medium soup pot heat the olive oil and add the sliced leeks. Sauté leeks over low heat until soft and fragrant but take care not to allow the leeks to brown. Once the leeks are cooked down, add the minced garlic and sauté for a minute or so before adding the sliced swiss chard. Cook the mixture until the chard is wilted, about 2 to 3 minutes. 


Add the chicken stock, salt, and pepper to taste and bring to a simmer. Add the meatballs (With the pot I use, most of the meatballs poke above the liquid a tiny bit, so I usually put them all in, turn them all over immediately, cover the pot, and cook in the simmering soup for 13 minutes or until the meatballs are cooked through. Check and adjust seasonings. Serve hot!