Caramelized Vegetable and Meatball Soup

Winter is all about hearty soups and chowders. This is one of my favorites. Make extra and freeze.

• 1 small, peeled and seeded butternut squash
• 1-2 medium Yukon Gold potatoes, peeled
• 2 carrots
• 2 large parsnips, peeled
• 2 cups chopped kale
• 3-4 garlic cloves, peeled, cut if extra-large into medium pieces
  olive oil
• 1 lb. ground beef or buffalo, can also use turkey, chicken or lamb
• 1 onion, cut into medium chunks
• 2 quarts chicken or beef broth
• Salt and pepper to taste
• 2 tsp of herbs of choice, I like a mix of dried thyme and rosemary, divided
• ½ tsp paprika

Make the meatballs: With wet hands, mix meat, salt, pepper, and half of the herb mix in a bowl. If too wet add bread or cracker crumbs until you can roll the mixture into small, bite-size balls. Cover and refrigerate for a minimum of a half-hour.

Preheat oven to 425. Cut squash, potatoes, carrots, garlic, onion, and parsnips into small, bite-size pieces. Put in a bowl, toss with olive oil and remaining herbs, and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on the lower rack for about 30 minutes or so, or until browned underneath and tender.

Add stock to a large soup pan along with roasted veggies. Bring to a simmer and add meatballs. Simmer for 15 minutes, until the meatballs are cooked through.

Taste and adjust seasonings. Serve with some grated Parmesan and crusty bread.

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Caramelized Vegetable and Meatball Soup

Winter is all about hearty soups and chowders. This is one of my favorites. Make extra and freeze.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 1 small peeled and seeded butternut squash
• 1-2 medium Yukon Gold potatoes peeled
• 2 carrots
• 2 large parsnips peeled
• 2 cups chopped kale
• 3-4 garlic cloves peeled, cut if extra-large into medium pieces
• olive oil
• 1 lb. ground beef or buffalo can also use turkey, chicken or lamb
• 1 onion cut into medium chunks
• 2 quarts chicken or beef broth
• Salt and pepper to taste
• 2 tsp of herbs of choice I like a mix of dried thyme and rosemary, divided
• ½ tsp paprika

Instructions

1. Make the meatballs: With wet hands, mix meat, salt, pepper, and half of the herb mix in a bowl. If too wet add bread or cracker crumbs until you can roll the mixture into small, bite-size balls. Cover and refrigerate for a minimum of a half-hour.
2. Preheat oven to 425. Cut squash, potatoes, carrots, garlic, onion, and parsnips into small, bite-size pieces. Put in a bowl, toss with olive oil and remaining herbs, and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on the lower rack for about 30 minutes or so, or until browned underneath and tender.
3. Add stock to a large soup pan along with roasted veggies. Bring to a simmer and add meatballs. Simmer for 15 minutes, until the meatballs are cooked through.
4. Taste and adjust seasonings. Serve with some grated Parmesan and crusty bread.