Week 269: Mediterranean Meatball Soup

Hello!

On the menu for TUESDAY, FEBRUARY 4th is MEDITERRANEAN MEATBALL SOUP & ITALIAN HERB BREAD. 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. After the soup begins to boil, the meatballs are dropped in along with chopped fresh kale. The soup is garnished with fresh parsley and pomegranate seeds (if I can find them, they are being elusive lately at the store).

The bread companion this week is my Italian Herb Bread. This delicious bread is filled with garlic, butter and fresh herbs and tastes fantastic dipped in the soup!