Indian Wedding Soup

Campbellssoupkid's Note:

My take on Italian wedding soup, but made with leftover Spicy Indian Kofta meatballs, and swiss chard. Delish! I used one banana pepper to spice my kofti, so they were not too spicy, and I used ground beef rather than lamb. My DH came home from an afternoon in the ER for a minor injury, and boy was he happy to eat this soup. I was glad I'd left some for him--almost ate it all!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 8

Yield: 8.0 cups

• ½ medium white onions, diced or ¾ cup leek , chopped
• 2 garlic cloves , chopped
• 2 tablespoons butter
• 2 medium carrots , finely diced
• 2 small yukon gold potatoes , finely diced (peels may be left on)
• 4 cups swiss chard , chopped
• 6 cups chicken stock
• 12 small meatballs , such as Spicy Indian Kofta, fully cooked
• ½ cup acini di pepe pasta or ½ cup other soup pasta
• black pepper

Directions:

1. Melt butter in large dutch oven and cook onions and garlic until soft over medium low heat.
2. Add carrots, potatoes and stock. Bring to a boil and reduce heat to a simmer. Cook until potatoes are soft.
3. Add chard and pasta, and cook a further 5 minutes until pasta is cooked. Add meatballs and heat through. Serve.