Bracco Farms Collard Greens & Meatball Soup
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1 lb ground beef (or meatball mix)
1/4 c. milk
1/4 c. grated parmesan cheese
1/4 c. chopped fresh parsley
1 c. seasoned bread crumbs (or stuffing)
2 tsp. garlic powder
5 tbs. olive oil
1-1 1/2 lb fresh from Bracco Farms collard greens, hard middle stems removed and cut into pieces
1 medium onion, chopped
2 cloves of garlic, chopped
30-32 oz. beef broth
Make the meatballs by combining meat, egg, milk, part, parsley, bread crumbs, garlic powder and season with salt & pepper. Mix with hands until well combined and mixture holds its form.
Add olive oil to salute pan and heat over medium-high heat.
Roll meatball mixture into golf ball sized meatballs. Working in batches, place into hot oil and sear on all sides before setting aside onto a dish.
When all the meatballs are browned, pour the same oil into your soup pot. Heat over medium-high heat and add onion. Cook for 3-5 minutes or until translucent. Add garlic and cook until fragrant, another minute or 2. Add chopped collard greens and meatballs to the pot and pour broth in. Cover and bring to a boil, the reduce to simmer and allow to cook for 15 minutes so all the flavors come together. Taste soup and season with salt and pepper. Serve in bowls topped with some extra parmesan.