Indian Wedding Soup

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!

• Ready In: 30 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 1⁄2 medium  white onions, diced or 3⁄4 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
• 1⁄2 cup acini di pepe pasta or 1⁄2 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.