Advertisement
Share

Mustard Greens and Beans Soup with Herby Pork Meatballs

Time30 minutes
YieldsServes 4
Rosemary adds an herbaceous aroma to simple pork meatballs cooked in a savory broth with beans and wilted mustard greens.
(Silvia Razgova / For The Times)
1

Heat the oil in a large saucepan over medium heat. Add the celery and shallots, season with salt and pepper, and cook, stirring occasionally, until soft and fragrant, 2 to 3 minutes. Add the rosemary and cook, stirring, for 1 minute. Pour in the broth and bring to a simmer. Gently add the meatballs to the broth and allow the broth to return to a simmer. Stir in the beans and cook until the meatballs are done and the beans are warmed through, 8 to 10 minutes.

2

Remove the pot from the heat and stir in the mustard greens, letting them cook in the ambient heat of the broth until wilted and tender-crisp, about 3 minutes. Season the soup with salt and pepper and sugar, if you like.

3

Ladle the soup into bowls and serve with rice and lemon wedges on the side for squeezing over each serving.

Herby Pork Meatballs
In a large bowl, combine 1 pound ground pork, ¼ cup panko breadcrumbs (or regular breadcrumbs), 3 tablespoons minced shallots, 1 tablespoon minced fresh rosemary, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper and 1 lightly beaten large egg. Mix everything together until evenly combined, then shape into 12 to 14 meatballs, about 1 ½ inches in diameter. Transfer the meatballs to a parchment paper- or foil-lined baking sheet, cover with plastic wrap and refrigerate for up to 3 days.