The meatball soup is an explosion of flavors with the combination of kale, meatballs, saffron, and orzo, in a Spanish or Puerto Rican style. Preparation involves mixing ingredients for the meatballs, forming balls, refrigerating, then sautéing onions, peppers, garlic, spices, wine, and broth. Cook with meatballs, orzo, and kale. Serve with parsley. A comforting delight.
To prepare the meatball soup, start by forming the balls with a mixture of ingredients and then chill them.
In a large container, sauté onions and red peppers until they soften.
Next, add garlic, paprika, saffron, and oregano, then incorporate white wine and chicken broth.
Add the meatballs to the stew, and cook over low heat with orzo and kale until done.
When serving, it is recommended to garnish with fresh parsley.
Enjoy your meal.
Meatball Soup
Ingredients
½ cup of Breadcrumbs
⅓ cup of Milk
500 grams of Ground meat
½ cup of Grated Parmesan cheese
3 tablespoons of Olive oil
½ teaspoon of Salt
½ teaspoon of Ground black pepper
1 teaspoon of Dried oregano
1 tablespoon of Olive oil
1 Medium onion, chopped
1 Red bell pepper, chopped
3 Minced garlic cloves
1 ½ Smoked paprika teaspoons
1 teaspoon of Crumbled saffron
1 teaspoon of Dried oregano
1 cup of Good quality white wine
8 cups of Chicken broth
1 cup of Uncooked orzo
2 cups of Chopped fresh kale stems removed
1 pinch of Salt
Parsley
1 pinch of Pepper
Preparation
Step 1 : In a medium bowl, add all the ingredients for the meatballs and mix with your hands to form 2-teaspoon-sized balls.
Step 2 : Then, place the balls on a skillet and refrigerate for half an hour or freeze for 10 minutes.
Step 3 : In a large Dutch oven or heavy, wide-bottomed pot, heat the oil over medium heat and add the onions and red peppers.
Step 4 : Sauté for 5 minutes until the peppers and onions soften.
Step 5 : Then, add the garlic and cook for 30 seconds, followed by paprika, saffron, and oregano.
Step 6 : Cook for another ten seconds, then add the white wine.
Step 7 : Cook for 2 minutes, scraping the bottom with a wooden spoon and stirring occasionally.
Step 8 : Add the chicken broth and bring to a boil.
Step 9 : Next, add the meatballs and reduce the heat to low.
Step 10 : Cook for about 20 minutes, then add the orzo and kale, and cook for an additional 15 minutes until the orzo is al dente and the kale has softened.
Step 11 : Taste and adjust seasoning with salt and pepper if necessary.
Step 12 : Serve and garnish with parsley before enjoying this delicious dish.
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