|2 servings||calories per servings 410||protein serving 26 g||carbs per serving 31 g||total fat per serving 21 g|
An Italian-American classic, minestra maritata or “married soup” is so named for the flavorful “marriage” of meat and greens. Although it’s a lighter dish, grass-fed ground beef and orzo, a rice-shaped pasta, make this bowl hearty and satisfying. Italian herbs lend floral and piney notes, while roasted red pepper adds complexity to a warming homemade soup.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||31 g|
|Dietary Fiber||3 g|
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!
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...