Last week I had started to think snow season may have ended. But not quite, we had a record day of snow over the weekend and a cold start to this week. I have managed to avoid getting sick as the weather plays its game this time of the year, but there are moments when I can feel my immunity compromised. So I made a batch of soup to warm me through and give me a boost.
I made this soup using Better Than Bouillon chicken base, onions, carrots, dill weed, salt, pepper, and a pecorino romano cheese rind. Cheese rinds add a wonderful flavor to any soup! Once the broth was made I added chicken meatballs raw to the soup broth. I also added a can of northern beans for a little more protein. Lastly I mixed in an entire bunch of chard. It barely fit in the pot I used but once it wilts you get a little room back. This soup was a hit. Cia ate a huge bowlful as did Josh and I. This batch made enough for us all to have it again for lunch the next day. Now come on warm weather!
Chicken Meatball, Swiss Chard, & Northern Bean Soup
- 1 lb ground chicken thighs
- 1 egg
- 1/2-3/4 cup panko breadcrumbs
- 1/4 cup grated pecorino romano
- 2 teaspoons dried thyme
- 1/4-1/2 teaspoon garlic powder
- 1 onion, chopped
- 1 large carrot, sliced into thin rounds
- 1 tablespoon extra virgin olive oil
- 1/2-1 teaspoon dill weed
- pecorino romano cheese rind (you could easily add fresh grated cheese as a substitution for the cheese rind)
- 8 cups water
- 3 teaspoons Better Than Bouillon chicken base
- 1 can northern beans, rinsed well and drained
- 1 bunch chard, stems and leaves separated and both chopped small
- Assemble meatballs. In a bowl mix ground chicken, egg, panko, pecorino romano, thyme, and garlic powder. Start with 1/2 cup panko. My ground chicken was previously frozen so I added in an extra 1/4 cup to absorb the moisture. Once mixed form into meatballs. I decided to make mine on the larger side and made a total of 10. Place on a parchment lined plate and set in the fridge until ready to use.
- In a pot over medium high heat drizzle in the olive oil. Once warm add the onion. Sauté for 5 minutes and add the carrot. Continue to sauté another 3 minutes. Stir in the dill weed, chicken base, cheese rind, and beans. Continue to cook another 5 minutes until very fragrant.
- Add the water and bring to a boil. Reduce heat to a low simmer and allow to cook for as long as you desire. (I let mine simmer for 45 minutes to get a strong cheese flavor).
- Shortly before serving gently place the meatballs in the broth. Also add in the chard stems. Allow to cook for 5 minutes.
- Lastly stir in the chard leaves. I like mine to have a little crisp so I let them cook for 2-3 minutes and then serve.