It has been cold and clear here lately, so we are enjoy a lot of soups. My family use to hate soup but suddenly they love it, thank goodness!This soup is one I post about on FB and someone requested the recipe. Really you could add any veggies to it but I like the combo of pumpkin and kale. Enjoy!!
Italian Pumpkin Meatball Soup
8 cups broth, any broth will do but I love veggie broth for this.
4 minced garlic’s
½ cup white wine
2 bay leaves
2 cups of pureed pumpkin or winter squash (or 3 cups of cubed, peeled uncooked pumpkin)
3 cups chopped kale uncooked
2 cups cooked white beans, I cook big batches of cannellini beans because they are creamy and thin skinned. Then I freeze them in one cup increments for future use.
1 14oz can roasted tomatoes, chopped (optional)
Salt and pepper to taste
1, in a large stock pot add broth, garlic, bay leaves and wine. Then add pumpkin and simmer 10 minutes. (If using uncooked pumpkin, simmer broth until the pumpkin is tender. Pull out bay leaves and puree the pumpkin or leaved cubed, if you like.)
2, add kale, beans and tomatoes. Simmer five minutes or so, until kale is cooked. When ready to serve add meatballs. Garnish soup with parmesan cheese.
¾ cup ground beef (or any meat)
½ cup bread crumbs
3 minced garlic cloves
¼ cup or more if you want it cheesy of parmesan cheese
1 TBL. salt
2 tsp. pepper
½ tsp. fresh grated nutmeg. If you do not have fresh nutmeg just leave it out.
Pre-heat oven 350°F.
In a bowl mix all ingredients above. Roll the mixture into very small meatballs, about the size of a large marble. Set meatballs on a baking tray and bake 20 minutes or until cooked.