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They tell me it’s fall. Actually, I know it’s fall because the ice cream shop was serving pumpkin and chocolate pecan pie flavors. I know it’s fall because of college football and baseball playoffs and Octoberfest. But it actually feels nothing like fall down here. It’s all record highs and stifling humidity. And mosquitos. Sigh. At least we have the beach. I’ll always be happy at the beach.
But just because it’s hot, that doesn’t mean that I’m not in the mood for fall flavors like squash and pumpkin and cranberries. And I’m always in the mood for soup, so this week I made a simple white bean soup with mini lamb meatballs. This is definitely a soup that’s a meal. White beans, dark green Lacinato kale, whole wheat pasta and ricotta lamb meatballs. Very hearty. Very fall-like. I’ll just close my eyes and pretend the leaves are changing…
1 lb. ground lamb
1/4 cup breadcrumbs
1/2 cup ricotta
1 tsp. salt
freshly ground black pepper
1 tbsp. olive oil
1 yellow onion, finely diced
5 cloves garlic, minced
6 cups chicken stock
1/2 tsp. cayenne pepper (optional)
1 tbsp. tomato paste
1 15 oz. can of Canellini beans, drained and rinsed
1 cup whole wheat Ditali pasta (or other short pasta like elbows or orzo)
1 bunch (about 4 cups) Lacinato Kale (or regular kale), roughly chopped
1 tbsp. fresh lemon juice
good olive oil for drizzling
Parmesan cheese for grating
Combine the lamb, breadcrumbs, ricotta, salt and pepper in bowl until evenly mixed. Set aside.
Set a large pot over medium heat. Once it’s hot, heat the olive oil then add the onions and saute until soft and beginning to brown, about 7 minutes. Add the garlic and cook for an additional minute.
Add the stock, tomato paste and cayenne pepper and simmer for a couple of minutes. Add the kale, beans, pasta and lemon juice.
While the soup is simmering, use a teaspoon measure to scoop up the lamb mixture and gently drop them into the pot to simmer. Continue until you run out of lamb.
Let the soup simmer for about 10 minutes, stirring gently, or until the lamb is cooked through. Taste and adjust the seasoning as needed.
Ladle into bowls, drizzle with olive oil and add a dusting of freshly ground Parmesan cheese
Makes 6 entree-sized portions.
Where are the white beans?
Jill – Eeeek! Forgot an ingredient! Thanks for pointing that out. I’ll update now :)
—will be 87 here tomorrow, so I know what you mean about tricking yourself into believing its no longer summer….but who says you can’t eat soup with the a/c cranked? Looks delicious!
Looks delicious. Around here, they are saying it’s possible snow by Monday. I so wish I was flip flopping around Miami right now!
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wow, it looks incredible. It’s definitely fall here (in Berlin). It might even be considered winter where you come from.. 48 degs right now. i want this soup!
It is definitely feeling like Fall where I am, and this soup looks like a perfect weeknight meal for the family. I even have some chard left in the garden that will stand-in nicely for the kale, thanks for sharing.
Much nicer. Fuck èãðû äåòñêèå áðîäèëêè îíëàéí me get that your name for.
Beautiful photos! And this soup looks delicious. Even though it is late April now, we are still looking at 40°F temperatures, so it is kind of like Miami—in the bizzaro world.
Great site!
made the soup using some leftover farro and used mini meatballs instead of sausage. Tasted yummy on a cold Easter Sunday!