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About the Dish

1 each Yellow Onion
3 cloves Garlic
2 ounces Greens
8 ounces Ground Beef
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
1 teaspoon Italian Seasoning
1/4 teaspoon PeachDish Salt
2 ounces Roasted Red Peppers
2 ounces Orzo
Per Serving
Calories 448
Total Fat 24 g
Saturated Fat 8 g
Trans Fat 1 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 70 mg
Sodium 708 mg
Total Carbohydrates 35 g
Dietary Fiber 4 g
Sugar 6 g
Protein 28 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Remove and finely chop greens stems; thinly slice leaves, keeping them separate from greens. Peel and dice onion. Drain and dice red pepper. Peel and mince the garlic.
Place a sauce pan over medium-high heat. Add 1 tablespoon olive oil. When oil is shimmering, add onion and garlic. Cook gently, stirring frequently, until onion just begins to turn translucent, about 2 minutes.
Add greens stems. Reduce heat to medium-low, and sweat (gently cook), stirring occasionally, 6 minutes.
While the vegetables cook, prepare meatballs: Mix ground beef together with 1/4 teaspoon PeachDish Salt. Divide ground beef mixture into 16 even pieces. (You can do this easily by dividing the meat in half, and then those portions in half, repeating until you end up with 16 pieces.) Roll each piece into a ball.
To sauce pan add 3 1/2 cups water, bouillon cube, Italian herb blend and 1/4 teaspoon PeachDish Salt. Increase heat to medium-heat and bring liquid to a boil.
While you wait for soup to come to a boil, place a large skillet over medium-high heat. Add meatballs in a single layer, and cook without disturbing until browned on the bottom, about 2 minutes.
Turn meatballs, and cook until browned on the opposite side, about 1 minute. Turn 1 more time until each meatball rests on the largest unbrowned surface, and cook 1 minute more to brown.
Transfer meatballs to the simmering soup. Add greens, pepper and orzo. Simmer until orzo is tender, 6-8 minutes.
Taste the soup and adjust seasoning as desired with PeachDish Salt. Enjoy!