Chorizo, Kale, and Pork Meatball Soup
|1 poundpork, turkey, or chicken|
|2 eggslightly beaten|
|3/4 cupdry stuffing ( pepperidge farm)|
|1/2 tbspgarlic powder& poultry seasoning; 1/2 tbsp each|
|1/2 tbspBlack pepper|
|1/4 tspKosher Salt|
|3 tbspTomato sauce|
|3/4 cupgrated parmesan|
|1 lbbag of chopped kale; pre chopped|
|5 stalksCelery; roughly chopped|
|10 clovesFresh garlic, peeled; minced|
|1 largeShallot; minced|
|1 largeYellow onion; roughly chopped|
|1/2 packagecarrots; cut in 1 inch pieces|
|1 packageFresh sage; chopped finely|
|10 cupsbeef or chicken broth|
|1/2 cupgood, dry white wine|
|2 tbspRed wine vinegar|
|1 tspground oregano|
|1 tspground thyme|
|1 small canfire roasted tomatoes|
|1 1 1/2 lb.routebaga; peeled and chopped in 1 inch cubes|
|1 packagechorizo links|
Chorizo, Kale, and Pork Meatball Soup Preparation
Preheat oven to 350 degrees
Line baking pan with parchment paper or coat with olive spray (what ever you have! I dont care, just dont let those beauties stick to the pan!)
In a big bowl combine the ground meat of your choice with the breadcrumbs, stuffing, eggs, garlic powder, poultry seasoning, parmesan, sage ( about 8 leaves finely chopped), tomato sauce, salt, and pepper. Now, beat it up or slowly massage it into submission! Do whatever it takes to mix that shit up into a sexy, meaty, divine meatball oasis! Then, scoop out tablespoon size balls onto your ready and waiting baking pan. There will be about 30-40 meatballs. They can be perfect, smooth, little balls ... ( hhmmmm...? ) or rough, rustic, kind of circular ones. HA! ......ok moving right along. Bake these little babies in the oven for 30-35 minutes until brown and beautiful. At the very end I like to broil the meatballs to get a little extra golden, crunchy texture on the top. So golden and gorgeous you cant even look at them and you must set them aside. But dont you take your eyes off those balls, for they can and will burn very quickly! Broil them for 1-2 minutes. (Your wine refill can wait, FOCUS!)
Next! The CHORIZO!! YUM! In a pan on medium high heat, with the casings on, brown both sides of your chorizo in a healthy amount of butter ( you decide how much, I wont tell anyone :)
Set aside the meatballs and chorizo until further notice.
In a LARGE big mama pot on medium low heat, heat up an obscene of butter and olive oil , add the huge pile of garlic and shallot you lovingly minced until soft, aromatic, and just freaking loving. Then add the onion, carrot, celery , and routebaga. STIR, STIR, STIR! Get everyone aquainted.
THEN someone is going to walk in and say, “ what is that incredible smell? Its amazing!” HOLY %^&$^&$%^$!!!!!!! Do not get distracted, just turn, casually smile and continue.
Lightly season with salt and pepper and a little poultry seasoning. EH! EH! I said a little! Cook until slightly softened.
Now dump in that beautiful kale and add the nutmeg ( nutmeg and kale have a secret love affair going on, so just do it! ) Cover that pot and give it some privacy while the greens wilt into a seductive green hue that was even prettier than before, (about 2-3 minutes) Next, chop up a few more sage leaves and toss them in. Stir and make sure everyone is getting along in there.
Ok, add the broth, vinegar, and wine and bring to boil. Then add all your perfectly golden meats ( do not be afraid to get that chorizo juice in there, it will only help your cause!) Maintain that boil for 5-10 minutes then reduce to a simmer on medium low heat . Simmer for about 30 minutes until ALL the veggies are how you like them. ( For me its nice and tender.) About 10 minutes before serving, add the pasta of your choice to the simmering pool of glory and cook until al dente. or whatever.
Ladle into a bowl and you BETTER grate some pecorino romano onto all that well worth it hard work!
~With wine of course~
Please excuse the occasional profanity slip and sexual references.
Chefs note: Season with salt and pepper as you cook. Season in layers as you add more ingredients. But, do not overdo it and then blame it me! You can add but you cant take away. Ok!??!!
Also: Routebaga???? you say?! Yes you will never miss the potatoes!! I promise! Plus its cheaper and better for you! OK??!!
OH ALSO!!!: I highly recommend peeling and chopping and mincing EVERYTHING necessary before you begin this process. Prepping is your bestfriend! Say it again.... prepping is your best friend! It will make the cooking process flow and less stressfull. Namaste.
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