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Harissa Wedding Soup

Harissa Wedding Soup

Cooking Time: 60 minutes

Serves 4

What you need:

  • 1lb ground meat (we used turkey)
  • 1/2 cup breadcrumbs
  • 1 large egg
  • Salt
  • olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 chicken sausage, cut into bite-sized pieces
  • 3 squash, green zucchini and yellow, cut into bite sized pieces
  • 8 cups chicken broth
  • 1 pouch Haven’s Kitchen Zippy Chili Harissa
  • 3-4 leaves of Rainbow chard or Kale, torn into bite-sized pieces
  • 1 cup cooked small pasta
  • Pecorino cheese 

How to make it:

  1. Combine the ground meat, breadcrumbs, 1 egg, and a pinch of salt in a bowl. Mix thoroughly but don’t overwork. Make 8-10 meatballs, about the size of golf balls
  2. Heat a glug of oil in a large stock pot or Dutch oven medium-high heat until shimmering. Add the meatballs – giving them plenty of room in the pan, so cook batches if necessary- and cook for 6-8 minutes, turning to sear on all sides, but leave them a little pink inside. Set the meatballs aside
  3. Add a glug of oil to the pot, then the onion and cook for about 3 minutes. Add the sausage and cook to sear for a minute. Add the squash and zucchini and sauté for another 3 minutes til veggies are starting to soften. Add ¼ pouch of Harissa, then the broth, bring to a simmer and cook for 10 minutes until the squash is tender
  4. Lower the heat to low, add the chard and the meatballs and cook 5 minutes more. The meatballs should be cooked through
  5. Stir in the cooked pasta and serve!
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