Blizzard Soup (Veggie Soup with Meatballs)
1 lb ground beef
1 Tbsp Old Bay seasoning
1 tsp garlic powder
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.