Week 225: Mediterranean Meatball Soup

Hello!

On my quest to serve customer favorite soups for the last month, I have to offer a meatball soup. EVERY meatball soup is a huge hit and this one is no different....

On the menu for TUESDAY, MAY 16th is MEDITERRANEAN MEATBALL SOUP, ROSEMARY FOCACCIA and BLUEBERRY LEMON BARS. These tasty meatballs are filled with fresh mint and garlic and stand out in this Mediterranean-inspired soup, flavored with fresh pomegranate juice, diced tomatoes and fennel.

The soup begins with assembling the meatballs and browning them in the oven. The meatballs are made with lean ground beef, eggs, breadcrumbs, garlic and fresh mint.

Meanwhile, sliced fennel is sautéed in the pot in olive oil. Once softened, chickpeas, diced tomatoes, fresh pomegranate juice and homemade chicken stock are added. Once the soup begins to boil, the meatballs are dropped in along with chopped fresh kale. The soup is garnished with pomegranate seeds and fresh parsley.

The bread companion this week is my ROSEMARY FOCACCIA. It's crisp on the outside yet soft and chewy on the inside. Extra-virgin olive oil gives the bread texture and flavor while fresh rosemary and flaked sea salt add the finishing touches to make this bread so unbelievably delicious.

For my final week before Soup(er) Delivery’s summer break, I’m bringing back one of my most popular items - BLUEBERRY LEMON PIE BARS. These bars start with an irresistible shortbread crust. Then I place a creamy filling on top that is a silky smooth lemon flavor with a few blueberries included. Finally, the bars are topped with crumbled shortbread pieces that offer a slight crunch! Needless to say, these are a perfect treat! ~ Jenny from Jenny Sue Delights