Just here to cook

First off, make your Meatballs by adding the following ingredients into a large bowl and mixing them all together.

• 3# ground chicken (or turkey or combo of both)
• 1 egg
• 1/2 c cooked rice (day-old is best, or sub breadcrumbs or GF breadcrumbs if you don’t already have rice)
• Zest of 1 lemon
• 1/2 bunch Parsley, chopped finely
• 2-3 sprigs Mint, de-stemmed and chopped finely
• 2 Tbs Colombo Curry Mix (sub Vadouvan , Madras Curry, Garam Masala, or your favorite dried curry blend if you can’t find Colombo)
• 2-3 good sprinkles of salt (about 1 Tbs total)

Using a 2oz ice cream scoop, make the meatballs by placing each scoop on a sheet pan, then roll them between your palms to even out the shape. Set them aside or in the fridge until the soup is ready for them.

Now for the soup. Into a large pot, pour a slick of golden extra virgin olive oil to coat the bottom, turn the heat to medium, and add the following:

• 1 yellow onion, small diced
• 2 celery stalks, washed, and sliced into half moon
• 3-4 cloves of garlic, smashed with the fat edge of your knife, peeled, then choopped
• 2 tsp fennel seed
• Chili flakes to taste (depending on your heat tolerance)
• 1 thumb’s length knob of ginger, grated on the microplane (about 1 Tbs)
• 4-5 red potatoes, washed and medium diced (a size that will fit on your spoon)

Add a few generous pinches of salt and freshly grated black pepper, then

Sauté until the onions turn translucent

Next, pour in:

• 2 qt homemade poultry stock (or bone broth or store-bought)
• 2 qt water

Drop each meatball one-by-one into the simmering soup and continue to simmer until the meatballs are cook thoroughly- about 20 more minutes.

Before serving, add 2 bunches of Lacinato or Cavalo Nero Kale, stripped off the stems, roughly chopped, and washed (preferably in a salad spinner).

Now, taste it and adjust for salt and acidity as needed. I often squeeze the juice of a lemon or add a few drops of champagne or sherry vinegar. Now taste it again and you’ll know it’s ready when you can’t stop yourself from going back for “just one more taste”. As with all soups, this one’s better after sitting overnight, but is still delicious when enjoyed the day-of!

I like to eat this alongside a cheesy quesadilla or toasted sourdough slathered in a cheery yellow butter. If I were to open some wine to go with it, a trochen (dry) Riesling would be my choice, but also a Chenin would be most delightful- something with some body and weight to it.

Enjoy!