Blizzard Soup (Veggies & Meatballs)

Blizzard Soup

Happy Blizzard of 2013!  Here in New England, we're in for the weekend, waiting for storm "Nemo" to drop over 2 feet of snow on us.  While we're spending so much quality family time, I decided I'd better feed everyone well, before we have a mutiny.  Thus, Blizzard Soup was born.  This is a riff on Italian Wedding Soup, with the tiny little meatballs and yummy greens, but I skipped the pasta and made a super-flavorful broth with lemon and dill in it that really makes the soup "zingy!"  This turned out to be a great lunch for us today -- keep warm everyone!

Blizzard Soup (Veggie Soup with Meatballs)

1 lb ground beef
1 Tbsp Old Bay seasoning
1 tsp garlic powder

1 onion
3 carrots
2 stalks of celery
2 Tbsp olive oil or coconut oil
2 cloves of garlic
1 bunch of rainbow chard
6 cups chicken broth
juice of 1/2 lemon
1 Tbsp dried dill
salt and pepper to taste

First, make the meatballs.  Combine the beef, Old Bay and garlic powder, and roll into tiny meatballs, the size of a quarter.  Bake on an ungreased baking sheet for 10 minutes at 375 degrees.

Meanwhile, dice the onion, carrots and celery. Saute these veggies in oil in a large stockpot for about 5 minutes over medium heat.  Peel and crush the garlic and add that, cooking for another minute.  Cut up the chard into bit-sized pieces, then add the broth, chard, lemon juice, dill, and salt & pepper to the pot.  Bring to a boil, then simmer for about 20 minutes.  Serves 4 (big bowls).

Shared with Pennywise Platter at The Nourishing Gourmet and Allergy Free Wednesday at the Nourishing Gourmet and the Gallery of Favorites at Premeditated Leftovers.