About the Dish

Per Serving
Calories 410
Total Fat 21 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 660 mg
Total Carbohydrates 31 g
Dietary Fiber 3 g
Sugar 5 g
Protein 26 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Milk Stout

Lily Flagg Milk Stout is named after Huntsville's most famous cow. Lily Flagg was honored as one of the world’s best butterfat producers in 1892 at an exposition in Chicago. Straight to Ale Lily Flagg Milk Stout pays homage to this world famous cow by adding a heaping dose of lactose sugar to the traditional stout recipe. That added sweetness will pair well with this savory Italian wedding soup.

Straight to Ale Lily Flagg Milk Stout, Huntsville, Alabama

Cabernet Franc - Napa Valley, California

The green bell pepper notes that are so prevalent in Cabernet Franc will pair perfectly with grass-fed beef, as it could very well remind you of pepper steak. There’s a hearty richness to the wedding soup, and new world examples of Cabernet Franc will have the intensity to match it weight for weight.

Darioush Cabernet Franc, Napa Valley, California


MISE EN PLACE • Peel and dice onion. • Peel and mince garlic. • Remove and finely chop greens stems. Thinly slice leaves, keeping stems and leaves separate. • Dice red pepper.
Place a sauce pot over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add onion and garlic. Cook, stirring, until onion begins to turn translucent, about 2 minutes.
Add greens stems. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
While vegetables cook: • In a bowl, combine beef and 1/4 teaspoon PeachDish Salt. • Divide mixture into 16 even meatballs.
To vegetables, add 3 1/2 cups water, bouillon cube, Italian herb blend and 1/4 teaspoon PeachDish Salt. Increase heat to medium-high.
While soup heats, place a large skillet over medium-high heat. When skillet is hot, add meatballs. Cook without disturbing until browned on the bottom, about 2 minutes.
• Turn meatballs. Cook until browned on other side, about 1 minute. • Turn meatballs once more. Cook until browned on bottom, about 1 minute.
• When soup boils, add meatballs. • Gently stir in greens leaves, red pepper and orzo. Simmer until orzo is tender but not mushy, 6-8 minutes.
• Taste soup. Adjust seasoning as desired with PeachDish Salt. • Divide between 2 bowls,and enjoy!