I swear I was over blogging about kale (at least for a while) until my CSA produce box arrived on Monday, brimming with a bunch of the most amazing black kale. The purplish black hue alone left me so inspired that I just had to try one more winter-worthy kale recipe in my Aroma Rice Cooker. Fittingly, a cold rainy day popped out of nowhere, only fueling the urge to eat hearty soup.
As you may have noticed, most of my soups rely on the same humble beginnings: onions, carrots, garlic and celery. I love to build flavors on top of those 4 classic ingredients. Why mess with perfection? This week’s veggie box also included some beautiful rutabagas which are oh-so-yummy and much healthier than a plain ol’ potato. They have a slight sweet and nutty flavor with the same texture as a potato, which made them a perfect companion for the other ingredients in this soup. The small, spicy-sweet meatballs complement the vegetables perfectly and are a snap to sauté in the rice cooker.
MEATBALL AND WINTER ROOT VEGETABLE SOUP
1 lb ground beef
2 tbls each of pepper, salt, red pepper flakes, brown sugar, garlic powder, nutmeg and fennel seeds
2 long carrots, peeled and cut in rounds
1 onion, diced
2 stalks of celery, sliced
4 cloves of garlic, chopped
2 rutabagas, peeled and diced
4 cups chicken stock
2 cups kale, removed from stems and shredded
Start by mixing all the spices with the ground beef and forming into mini meatballs. Heat your rice cooker on Sauté-Then-Simmer™ and brown the meatballs in 2 or 3 batches. Set aside.
Cook onion, celery, carrot and garlic until browned a bit. Add the broth, meatballs and rutabagas and let cook for 30 minutes or until rutabaga is soft enough to pierce with a fork.
Just before serving add kale and let cook for a few minutes until just wilted.
Tip: This soup can be made ahead and kept warm for hours using Keep Warm.