Meatball and Greens Soup
 
Makes 4 to 6 servings
Ingredients
  • 1 pound lean ground beef
  • ¼ cup chopped fresh parsley
  • 2 tablespoons panko (Japanese bread crumbs)
  • ¼ cup finely grated Parmesan cheese, divided
  • 1 small onion, grated
  • 3 large eggs, divided
  • 1 clove garlic, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 (32-ounce) containers chicken broth
  • ½ cup bourbon
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon crushed red pepper
  • ½ pound chopped fresh mustard greens
  • ½ pound chopped fresh collard greens
  • 1 tablespoon fresh lemon juice
  • Lemon wedges, to serve
  • Garnish: chopped fresh parsley, crushed red pepper, grated Parmesan cheese
Instructions
  1. In a large bowl, combine ground beef, parsley, bread crumbs, 2 tablespoons cheese, onion, 1 egg, garlic, salt, and black pepper, and stir until just combined. Divide meat mixture into small portions and roll into balls (about 2 teaspoons each).
  2. In a large Dutch oven, bring broth, bourbon, Worcestershire, and red pepper to a boil over medium-high heat. Add meatballs, mustard greens, and collard greens; reduce heat and simmer until greens are tender and meatballs are fully cooked, 8 to 10 minutes.
  3. In a small bowl, whisk together remaining 2 tablespoons cheese, remaining 2 eggs, and lemon juice, until smooth. Remove soup from heat. While stirring constantly in one direction, gradually add cheese mixture to soup, in a slow and steady stream.
  4. Serve with lemon wedges. Garnish with parsley, red pepper, and cheese, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/meatball-and-greens-soup/