|2 servings||calories per servings 458|
Did you know that Wedding season in the South is just around the corner? In celebration, we're dishing a delicious take on the Italian classic. Our version calls for savory pork meatballs that give the broth a deep, rich flavor, a blend of Italian herbs, and tender egg noodles. Colorful peppers add a subtle sweetness while the mustard greens add a peppery spice. If you've never had breadcrumbs mixed into a soup this is the dish for you, these breadcrumbs are lightly toasted and add incredible texture against the smooth broth.
Please take the time to read through the entire recipe card before beginning.
Wash the mustards, remove stems and chop finely, slice the leaves thinly. Dice the onion and the red pepper, mince the garlic.
Heat a sauce pot over medium-high heat. Add the olive oil, then the garlic and onion, sweat for two minutes stirring frequently. Add the mustard stems, and the peppers, reduce heat to medium and sweat for another 6 minutes while stirring occasionally. While the vegetables are sweating, prepare the meatballs.
Divide the ground pork into 16 small pieces of even size. You can do this by dividing the meat portions in half four successive times. Take each piece , and roll it into a nice even ball.
Once the vegetables have been sweating for six minutes, add 2 ½ cups of water, and ½ tsp of PeachDish salt. Bring the liquid to a boil, while you brown the meatballs.
Heat a skillet over med-high heat. Add the meatballs in an even layer, and cook for 2 minutes or until browned. Turn and cook for another minute until browned on the opposite side. Turn one more time until each meatball rests on the largest unbrowned surface, and cook 1 minute more to brown. Remove pan from the heat.
Add the meatballs to the simmering soup, along with the mustard greens, and the pasta. Continue to simmer for 6 minutes, while you toast the breadcrumbs.
Return the meatball pan to a medium heat, and add the breadcrumbs to the renderings in the pan, along with ½ teaspoon PeachDish salt, and 1 tsp of dried herbs. Stir constantly and cook until the breadcrumbs are lightly browned.
Taste the soup and adjust seasoning as desired. Serve topped with the toasted breadcrumbs & enjoy!
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.Learn More...