Another way to serve the Roasted Chicken Meatballs made with Dried Plum Puree is to add them to a classic minestra maritata, Italian wedding soup filled with greens.
Yield: 4 servings
30 ml / 2 tablespoons extra virgin olive oil
2 celery stalks, diced
4 garlic cloves, smashed with the side of a knife
1 bay leaf
1 g / 1/4 teaspoon red pepper flakes
4 g / 1 teaspoon salt
260 g / 8 cups coarsely chopped lacinato kale (about 2 bunches)
260 g / 4 cups sliced cabbage (about 1/4 head)
945 ml / 4 cups chicken broth
470 / 2 cups water
Extra virgin olive oil for finishing
Block of Parmesan, for shaving over the soup (optional)
In a large pot, heat the olive oil over medium heat. Add the celery, garlic, bay leaf, red pepper flakes, and salt and cook gently, stirring occasionally, for about 3 minutes, or until the garlic softens. Stir in the kale and cabbage and stir briefly. Pour in the broth and water and simmer until the greens are tender and have begun to absorb the flavors of the broth, about 10 minutes, or.
Add the meatballs and simmer over medium heat until the meatballs soften and are hot all the way through, about 10 minutes. Taste for seasoning and cautiously adjust with more salt if needed
Divide the meatballs evenly among the bowls and ladle soup on top. Garnish each bowl with a drizzle of olive oil. Using a vegetable peeler, shave Parmesan on top to finish.