Rapini and Potato Soup with Meatballs

Ingredients:

• 2 cloves garlic, minced
• 1/4 cup olive oil
• 4 cups chicken broth (or two 13 oz. cans)
• 2 lbs. potatoes, peeled and cut into 1 inch chunks
• 1 bunch rapini (about 1 lb), thoroughly washed, tough stems removed, and roughly chopped
• pepper, to taste

Meatballs:

• 1 lb. ground turkey
• 2 slices whole wheat bread, crumbled
• 1 small onion, finely minced
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. minced, fresh flat-leafed parsley
• 1 egg, beaten
• 1/2 tsp. marjoram
• 1 tsp. basil

Directions:

Mix the meatball ingredients. Form into walnut sized meatballs.

In a large pot, saute the garlic in oil for 1 minute. Add the broth, potatoes, and greens. Bring to a boil. Add the meatballs one at a time, keeping the soup bubbling. Reduce the heat to a simmer. Cook for 20 minutes.

Remove about half the potatoes and mash them very well. Return to the soup to thicken it, stirring gently. Simmer 10 minutes more, then stir in the pepper. Be careful adding salt as the cheese is salty.

By Free2B from North Royalton, OH