It’s so nice to get a jump on the week, and I think there is no better way to do that than going to the farmers’ market Monday morning. This way, by the time everyone else is just getting going, you already have a home-cooked meal ready for the week ahead. And, you’re awake!
It’s – almost, depending on where you are – soup weather, which makes me happy, and this soup will make you happy too.
Notes: (i) I love using radish greens, beet greens and other green ‘tops’ – always a great way to re-purpose what you would normally discard. Radish greens are delicate, a little peppery, and delicious so, just use the ones you cut off of your bunch of radishes.
(ii) In terms of the number of meatballs, think of how many servings you are looking to get from this soup (I would say, about 5) and how many meatballs you would like in each bowl (I would go with three to four). If you have any meat left over, just make some regular baked or fried meatballs.
Little meatballs and radish greens soup
You’ll need:
- 8-9 cups chicken stock
- 1 small Spanish onion, chopped
- 2 pearl onions, sliced
- 5 cloves garlic – 3 for the soup and 2 for the meatballs, finely chopped
- 1 carrot, chopped
- 1 bunch radish greens, leaves chopped roughly
- 1 waxy potato, diced
- 1 t tomato paste
- 2 T chopped fresh basil
- 12 oz ground turkey
- 1/4 cup panko
- 1 egg
- salt, pepper
- olive oil
1. Bring stock to boil in a large pot. In the meantime, sauté the onions, 3 cloves of garlic, then adding the carrots and tomato paste with olive oil.
2. Add the potatoes to the stock, since they will take the longest to cook. Bring to a simmer, then add the onion mixture and cook for 10 minutes.
3. In the meantime, mix together ground turkey, egg, basil, the remaining garlic, and panko. Season generously with salt and pepper.
4. Using a teaspoon, form small meatball and drop them into the soup (about 15-20). They will float up as they cook, so continue to simmer for 7-9 more minutes.
5. Now add the radish greens, season with salt and pepper, bring back up to a simmer, and cook for 5 minutes. Take off heat and cover.
Oh excellent, we have radishes just starting to pop up again too, they like to grow when it is cool, this looks like a great way to use the greens! thank you.. c
Lovely, C!
Loving the radish flavour, it has been too long since I have indulged in it 🙂
Cheers
Choc Chip Uru
Thank you! Glad you like it 🙂
Hi S+H,
This looks great for the rain I’ll be getting tomorrow. You once commented on my blog that you are with the JBF. If so, are you going to the conference in Oct?
-Chris
Hi Chris! You mean the annual leadership conference? No, I am not, are you? I do not work with them full-time, only on dining events at the House, rather than special events (like the Awards or Chefs & Champagne etc.).
Yes, I’ll be stopping in as it’s in my building! Thought you may have been there.
Definitely going on soup weather here. It’s not quite warm enough for a tee-shirt and flip flops. Plus I seem to warm my home up with the oven and baked goods of late 🙂
Radishes are so versatile and I’m definitely inspired by your recipe to try some greens like these the next time in salads or soups!
I always feel wasteful trimming veggies and then throwing away all the green tops! Beet tops are also fantastic for soup. Keep warming up:)
Those little meatballs do look tasty!
Thanks, yummy!
Yumm it’s definitely time for soup meals! Well, anytime really is a good time!
I agree, David!
A lovely fall meal! Love the use of radish greens. Brilliant!
Thank you!