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About the Dish

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Greens

    Greens

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • PeachDish Salt

    PeachDish Salt

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • Roasted Red Peppers

    Roasted Red Peppers

  • Orzo

    Orzo

METHOD

1
MISE EN PLACE Remove and finely chop greens stems; thinly slice leaves, keeping them separate from stems. Peel and dice onion. Dice red pepper. Peel and mince garlic.
2
Place a saucepan 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.
3
Add greens stems. Reduce heat to medium-low, and sweat (gently cook), stirring occasionally, 6 minutes.
4
While the vegetables cook, prepare meatballs: Mix ground beef with 1/4 teaspoon PeachDish Salt. Divide ground beef mixture into 16 even pieces. Roll each piece into a ball.
5
To saucepan, 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.
6
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.
7
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.
8
Transfer meatballs to the simmering soup. Add greens, red pepper and orzo. Simmer until orzo is tender, 6-8 minutes.
9
Taste the soup and adjust seasoning as desired with PeachDish Salt. Enjoy!