Recipe Time - The Secret Weapon

December 15, 2013 1 Comment

If you're a crafter like me, by mid-December chances are you're subsisting on pizza, coffee, and the Top Ramen you'd rather not admit exists in the depths of your cupboard for sodium emergencies. You're starting to get a tickle at the back of your throat, you haven't slept for more than 4 hours at a time since last week, and you fully expect to be on your ass hugging a box of tissues once that last postal crate makes it out the door.  Well, knock it off.  Make some vitamin-rich soup.  Get your shit together, man.

The Soup: Italian Wedding, Made Sorta Welsh with Lamb and Leeks
  • 1lb ground turkey (high in B6, iron, zinc, and potassium)
  • 1lb ground bison (high in B12, iron)
  • 1lb ground lamb (high in B12 and iron)
  • 4oz low fat cream cheese
  • 2 cups grated parmesan cheese
  • 1 tsp-tbs basil pesto
  • stupid amounts of minced garlic, as much as you can stand
  • ginger powder or fresh grated ginger
  • salt/pepper to taste
  • vegetable oil to coat the pot and your hands
  • chicken or vegetable broth (I use better than bouillon so I can make it as needed, enough to fill your biggest pot)
  • 1/4 c sherry or white wine
  • 2lbs chopped and rinsed kale (high in magnesium, folic acid C, B6, Calcium, Iron, and A)
  • 2 large leeks, scored and rinsed to death
  • 2 cans cannelloni beans or chickpeas if you're feeling a touch anemic (folic acid and iron, way more iron in chickpeas)
  • 2 c pastini, orzo, or stellini (for picky kids)
  • red pepper flakes (optional, but good for respiratory gunk)
  • Tubs for freezing the extras, this makes a LOT of soup.

Squish the meat, cream cheese, 1c parm, pesto, garlic, ginger, and s/p in a bowl with your hands (I make my kids do this) and roll it into tiny little meatballs.  If you oil your hands they won't get all gross. Fry the balls in the bottom of a gigantic soup pot on med-high, and be careful to make sure each ball has its own contact with the pot.  Don't mess with your balls, be patient and let them brown in peace. This will take a couple of batches. (Or you can split the recipe in half.) Once your balls are fried, add the sherry or wine and scrape up the brown stuff from the bottom.  Add in the rest of the balls if you batched them.

Now add the leeks, and once they're a bit translucent and the whole house smells amazing, add 3-4 cups of broth and the kale (stuff it in, it'll wilt down) and boil for about 5 minutes.  Add the rest of the broth, the beans, the red pepper flakes, and the pasta, bring to a boil, then reduce and simmer with the lid on for 20 minutes.  Stir in the other cup of parm, salt and pepper to taste, and serve with crusty bread. 


1 Response

H. Katz
H. Katz

February 18, 2014

Yum! I’ve made it with kale and in a pinch with spinach. It is still good with spinach, but worth a trip to get kale as it holds up better to the broth and gives a good body to the soup. Thanks for sharing!


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