STEP ONE: Make Meatballs
Three packs of ground meat
Turkey, beef, and Italian sausage were used in this batch, but it also works well with pork, elk & buffalo. (In the comments, send combinations you discover and love!)
I make mine from scratch.
Cut bread in small squares, place flat on cooking in sheet in 200° oven till crisped to desired amount. For his recipe, I used Kalamata Olive Sourdough bread.
Once you have tiny toast squares, blend them in the blender till they look like…bread crumbs.
Salt, pepper and any other spices you like.
½ bunch fresh Italian parsley, chopped
Mix ingredients to the consistency of meatloaf
Prepare Meatball Stuffing
Peel and chop fresh garlic cloves
and hunks of parmesan cheese
Roll ground meat mixture into palm-sized balls, pressing garlic cloves and cheese into the center, making sure they are completely covered.
Bake covered in a 350° oven for 50 minutes, uncover and bake for 10 more minutes.
STEP TWO: Cook pasta in chicken broth
Use any kind of pasta you have on hand.
Drain when cooked.
STEP THREE: Make Green Soup
Finely chop spinach, chard, and onions
Saute in olive oil till tender, add chicken broth to cover
*If a smooth soup is desired, let cool completely then blend in a blender.
Steam meatballs to reheat if you made them ahead.
Combine all. Enjoy!
This is one of those meals that tastes better after a day in the refrigerator.