This soup serves up all the bold, familiar tastes of pizza, without the food hangover! And don’t be put off by the longish ingredients list. When those herbs and spices come together with tomatoes, you’ve got instant pizza flavor. But thanks to the Swiss chard, every warm, comforting bowl is also packed with nutrition. Feel free to swap in other leafy greens; spinach, escarole, kale, and collard greens are all good choices. — Melissa Joulwan of Well Fed.
Classic Pork Meatballs
SERVES: 3
PREP: 45 minutes
COOK: 20 minutes
TOTAL: 1 hour 5 minutes
Ingredients
- 4 pounds ground pork
- 2/3 cup minced fresh parsley
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- ¼ cup warm water
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
Directions
Preheat oven to 425 degrees. Line two rimmed baking sheets with parchment paper or aluminum foil.
In a large bowl, combine the pork, parsley, garlic, salt, black pepper and red pepper flakes. In a small bowl, mix together the water, cream of tartar, and baking soda. Add the water mixture to the meat mixture and combine. Shape the meat mixture into 1-inch balls. Tip: A 1-inch cookie dough or ice cream scoop makes shaping the meatballs go faster.
Place the meatballs on the baking sheets and bake for about 20 minutes, rotating the pans front to back and top to bottom halfway through the baking time, until the meatballs are browned. Let cool.
Divide the meatballs into three portions (28 meatballs each). Meatballs can be used in Italian meatball soup, Asian sesame noodles and Autumn hash. Store in airtight containers or resealable plastic bags in the refrigerator for up to 3 days or freeze for up to 3 months. If frozen, thaw meatballs in refrigerator before using.
Soup
SERVES: 5
PREP: 20 minutes
COOK: 25 minutes
TOTAL: 45 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium sweet onion, diced
- 1 tablespoon Whole30-compliant tomato paste
- 3 cloves garlic, minced
- ½ teaspoon dried oregano, crushed
- ½ teaspoon dried basil, crushed
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- ⅛ teaspoon granulated garlic
- ⅛ teaspoon onion powder
- Pinch of red pepper flakes
- 1 can (28 ounces) or 2 cans (14.5 ounces each) Whole30-compliant fire-roasted diced tomatoes, undrained
- 4 cups Chicken Bone Broth
- Whole30-compliant chicken broth or pork broth
- 1 bunch Swiss chard, stemmed and leaves cut into 1-inch strips
- Handful of fresh basil leaves, minced
- 1 portion (28) classic pork meatballs
Directions
Heat the olive oil in a large stockpot over medium heat for 2 minutes. Add the onion and cook, stirring, until soft and translucent, 8 to 10 minutes. Add the tomato paste, minced garlic, oregano, dried basil, parsley, salt, granulated garlic, onion powder, and red pepper flakes to the pot. Cook until the tomato paste darkens, about 2 minutes. Add the tomatoes with their juices, broth, chard, and meatballs to the pot. Raise the heat to high and bring to a boil. Reduce the heat to medium and simmer until the soup is heated through and the chard is wilted and just tender, about 10 minutes. (Tip: To prepare chard for cooking, swish the leaves in several changes of cool water to remove sand and grit; shake to lightly dry. Remove and discard the center ribs and then slice the leaves.)
To serve, ladle the soup into bowls and sprinkle with fresh basil and a drizzle of extra-virgin olive oil.
Recipe from “The Whole 30 Cookbook” © 2016 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
