Meatballs Soup with Carrots and Collards

Day3 of BM9: I usually make a large batch of meatballs.Because my family has a weakness for meatballs. So making them is kind of a weakly affair.I reserve a few cooked or baked meatballs to make this fortifying soup that warms me up from inside out, especially during the cold weather season.Umm Umm Good!

I wish all my Indian Readers a Very Happy and A Prosperous Diwali(The Festival of Lights)

-->Meatballs Options(Click any one of the recipe links to make meatballs for the Soup or use your own:

• Broccoli Rabe, Mozzarella and Turkey Meatballs(Baked)

• Minty Meatballs

• Turkey and Turkey-Sausage Meatballs with Raisins

Ingredients:

• 6-8 Cooked Meatballs (Pick any one of the recipe from above or make your own)
• 1 Cup cooked Whole Wheat Penne Pasta
• 1/4 Cup Carrots, thinly cut
• 1 Cup Collard Greens, thinly cut 
• 1/3 Cup Onions, finely chopped
• 2 Medium Tomatoes, finely chopped
• 2 Tbsp Olive Oil
• 2 Cloves Garlic, finely chopped
• 4 Cups Good-quality Chicken Broth or Vegetable Stock
• 1 Bay Leaf, Optional

Procedure:

• In a stock pot, heat the Olive Oil and add the chopped garlic, bay leaf(if using), chopped onions and the thinly cut carrots. Saute until the onions are translucent and the carrots are browned at the edges.

• Throw in the chopped tomatoes and saute for a couple of minutes. Once the tomato starts shrinking, pour the stock and bring the pot to a boil.

• Sprinkle salt and drop the meatballs one by one gently.

• Soon after add the cut collards.

• Add some finely cracked black pepper and check for taste.Close the lid and cook for no more than 6-8 minutes or just until the collards start shrinking.

• Add the cooked pasta at the very end and add more salt or pepper powder if needed.

• Serve immediately.

Makes 2-3 Servings.

Enjoy!