.Howdy from central Texas ya'll! The other night when the cold front came through. We were in the mood for a soul warming dinner. We decided to make Wedding soup using our microgreens. Here is how we did it.
First off we made our meatballs. Since we have been cutting our red meat consumption way back, we used ground chicken. We spiced them with garlic, salt, pepper and some Italian bread crumbs along with some parmesan cheese. We used egg as the binder. Then we sautéed them until they had a nice crust.
While we were prepping the meatballs, we got started on the broth. We did a medium chop on some potato, onion, celery, and carrot. We set aside the potatoes and sautéed the rest of the veggies until slightly tender. Then added the broth. We used a basic chicken stock and also a bit of roasted garlic stock.
While the soup was doing it's thing, we finished cooking the meat balls. Then added the potatoes. I harvested some Genovese basil microgreens, and some kale microgreens.
Once the potatoes were tender, it was time to combine and plate! First we selected a wide shallow bowl and placed the kale microgreens in the bowl first. Then followed with a few meatballs. We then ladled the soup over the greens and meat balls. We then added basil micros and touch of parmesan.
It was delicious! I would definitely make this again on a cold day! The kale and basil really elevated this dish. The basil added a nice aromatic aroma, The kale delivered great earthy tones that are packed with vitamins!
Here is a best of my recollection recipe!
Soup Base
2 cups chicken broth
2 cups roasted garlic broth
4 celery stalks diced
1/2 onion diced
4 medium carrots diced
2 medium potatoes diced
Meatballs
1 lb ground chicken
italian bread crumbs (as needed)
1 egg
salt pepper to taste
Garlic to taste
Italian seasoning
Microgreens
2 oz kale (available in our store)
1 oz basil (available in our store)
Serve with parmesan as garnish.
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