Hearty Winter Greens and Wild Rice Soup with Miniature Meatballs | PCC Natural Markets

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Hearty Winter Greens and Wild Rice Soup with Miniature Meatballs

Serves: 4 to 6

Your rating: None (4 votes)
Your rating: None (4 votes)

This gorgeous soup has such cozy properties, and can be custom designed in many ways. You may make your own stock or use store-bought for the base. If you wish to skip making meatballs, sauté Italian sausage with the onions and garlic until browned and finish the soup from there, or leave the meat out entirely.


These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Lightly combine ground beef or chicken, minced onions, breadcrumbs, egg, Worcestershire, mustard, salt and pepper and form into 3/4-inch meatballs. Fry meatballs in a little oil over medium heat until golden brown (they will finish cooking in the soup). Refrigerate until ready to use.

In a large soup pot, heat oil over medium heat. Add onions, garlic, thyme and fennel seeds to the pan and cook for 5 to 6 minutes or until onions are tender. Stir in broth, saffron, tomatoes and wild rice. Bring the mixture to a simmer.

Add meatballs and cook for 15 to 20 minutes. Stir in greens and taste for seasoning. Season with salt and pepper to taste. Simmer for 1 or 2 more minutes until greens are tender. Serve with grated Gruyère and chopped parsley.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 3, 2009.

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