- 4
Ingredients
- 4 Tbsp olive oil
- 1/2 lb butternut squash, cut into 3/4-inch cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, chopped
- 5 tsp finely chopped fresh rosemary
- 1 c wild rice blend
- 1/4 c tomato paste
- 6 c chicken stock
- 1 lb bulk pork sausage
- 1 c grated Parmesan cheese
- 1/4 c Italian-style dried breadcrumbs
- 1 tsp poultry seasoning
- 2 oz thinly sliced Kale
Preparation
Step 1
In a Dutch oven or large pot, heat 2 Tbsp oil over medium high. Add the squash, onion, garlic, and rosemary; season with salt and pepper.
Cook, stirring often, until the tomato paste darkens, about 2 minutes.
Add the stock and bring to a boil over high heat. Reduce heat to medium. Cook, stirring occasionally, until the rice is almost tender, about 20 minutes.
Meanwhile, in a large bowl, gently mix the sausage, 1/2 c Parmesan, the breadcrumbs, poultry seasoning, 2 tsp salt, and 1 tsp pepper. Form into 1-inch meatballs (about 20)
Add the meatballs to the soup and push until submerged. Cook, stirring often, until the meatballs are cooked through and the rice is tender, about 10 minutes.
Add the kale and stir until wilted, about 1 minute.
Divide the soup among 4 bowls.
Drizzle with the remaining 2 Tbsp olive oil. Sprinkle with the remaining 1/2 c Parmesan.
*I used frozen meatballs instead of making my own.
From Everyday with Rachael Ray, April 2018