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Harissa Wedding Soup

Wedding soup is a celebration of flavors, and is named as such for the marriage of ingredients that happens in this one-pot wonder. Mini meatballs, tiny pasta, greens and veggies come together so beautifully in this classic Italian soup. Our Zippy Harissa adds a new element of deep flavor as well as a rich burgundy hue to the broth.

Chef Tip: If you want to cook the pasta in the broth, add an extra 2-3 cups of water or broth to this recipe and add the pasta before the squash. A tiny pasta shape like stars or ditalini are best for this dish as they don’t absorb a ton of the liquid, so your soup still stays really brothy.

Ingredients

  • 1lb ground meat (we used turkey)

  • 1/2 cup breadcrumbs

  • 1 large egg

  • Salt

  • olive oil

  • 1 medium yellow onion, thinly sliced

  • 2 chicken sausages, cut into bite-sized pieces

  • 3 squash, green zucchini and yellow, cut into bite sized pieces

  • 8 cups chicken broth

  • 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 to taste****

Steps

STEP 1

Combine the ground meat, breadcrumbs, 1 egg, and a pinch of salt in a bowl. Mix thoroughly but don’t overwork. Make 15-20 mini meatballs, using a teaspoon to measure so you get even sizes

STEP 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, then set the meatballs aside

STEP 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

STEP 4

Lower the heat to low, add the chard and the meatballs and cook 5 minutes more. The meatballs should be cooked through

STEP 5

Stir in the cooked pasta and serve with grated Pecorino for extra oomph

This recipe is also great with our Red Pepper Romesco and Herby Chemichurri sauce.

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