Meatball, Spinach & Rice Soup

Meatball, Spinach & Rice Soup

​Prep Time: 30 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

What You Need

Meatballs

• 340g Impossible Beef 
• 1 Piece Bread, torn / chopped in to small pieces
• 2% Milk
• 2 cloves Garlic, crushed & minced
• 1 Large, Free-Range Egg
• 1/4 C Fresh Parsley, finely chopped
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. Himalayan Salt
• Cracked Pepper To Taste

Other

• 250g Uncle Ben's 2 Minute Long Grain & Wild Rice with Herbs
• GARNISH - Fresh Parsley, Grana Padano

Soup

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 5 - 6 Sprigs Fresh Thyme
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 2 stalks Celery, sliced
• 2 Fresno Chilis, diced (include some seeds for extra heat or remove them for a milder soup base)
• 1 C White Wine ( I used Sauvignon Blanc)
• 946ml Plant-Based Chik'n broth from Ocean's Halo
• 3 C Water
• 1 x Hard Cheese Rind
• 4 C Baby Spinach, excess stems removed and chopped
• 1/4 C Fresh Parsley, chopped
• 1/2 C Grana Padano, finely shredded
• 1/2 Tsp. + Himalayan Salt
• 1/2 Tsp. Broth Powder
• Cracked Pepper 

Directions

• MEATBALLS - Mix all of the ingredients together in a mixing bowl until thoroughly combined. Scoop heaping teaspoons of the mixture into your hands and roll into meatballs. Transfer the meatballs to a parchment lined baking sheet. Once completed, toss in to the fridge until you're ready to bake them.​

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• SOUP - Begin heating the EVOO, butter, thyme, garlic, and pepper flakes in a deep non-stick / soup pot. Once heated, let everything sizzle together for about a minute before adding the onion, fresno chilis, celery, and a good pinch of both salt & pepper. Let the veggies cook for about 8 minutes, stirring as needed. Pour in the wine along with another pinch of both salt & pepper & simmer until reduced by at least half, this should take about 6 minutes.
• Pour in the broth and water & bring your soup to a boil. Once boiled, reduce to a simmer and add the 1/2 tsp. salt, broth powder, and the hard cheese rind. Cover with a tilted lid.
• In the meantime, remove your meatballs from the fridge and preheat your oven to 425 F. Once preheated, add your meatballs to the oven and bake them off for 16ish minutes, flipping halfway. Remove the tray and set it on to a wire cooling rack for 5 minutes. ​

• Pluck out the thyme sprigs & cheese rind from the soup. Add the meatballs and leave uncovered. At this time, prepare your 2 min rice and let cool for 5 minutes. Fold the rice & spinach in to your soup and continue to cook another 4 minutes or so. Turn off the heat and fold in the grana padano & parsley. Taste your soup and adjust the salt / pepper to your liking.
• Serve your bowls garnished with fresh parsley and as much grana padano as your heart desires. ENJOY!
• Leftover soup can be packed in an airtight container for up to 4 days. When reheating, you may need additional liquid. Make sure to taste for seasoning if you add water. 

HAPPY VEG