Brittany Beech's video: Rainbow Chard and Turkey Meatball Soup

Music by Smoked Beat- Beleza https://soundcloud.com/smokedbeat/smokedbeat-locations-brazil-03-beleza Rainbow Chard and Turkey Meatball Soup Serves 6-8 For the meatballs: 1 large bunch of rainbow chard, stems separated and diced 2 lbs. ground turkey meat 3 tablespoons grated pecorino cheese 2 tablespoons bread crumb 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1 egg 2 tablespoons chopped fresh parsley salt and pepper to taste For the soup: 1 large bunch of rainbow chard, stems separated and diced 10 cups chicken stock 1 tablespoon diced garlic 1 large onion diced 1/2 cup diced carrots 1/2 cup diced celery 2 cups diced potatoes 1 bay leaf 1/4 teaspoon crushed red chili flakes 2 cans cannelini beans, drained and rinsed handful chopped fresh parsley lemon wedge -Combine all meatball ingredients in a bowl. Mix and set aside. - Saute onion and garlic for 3 minutes. Add celery and carrot and cook for a further 3 minutes. - Add the sauted vegetables to a pot of hot chicken stock along with the potatoes, salt, pepper, and chili flakes and bay leaf. Bring to a boil, reduce heat to low. Cover and simmer about 15 minutes. - Raise heat to high, add rainbow chard stems, cannelini beans, and roll the turkey meatballs carefully into the soup. After 3 minutes, stir well. Skim any foam that floats to the surface. - Add 2 cups or so of beans and vegetables to a blender. Blend until creamy. - Add bean mix back to the pot along with a handful chopped parsley, and rainbow chard leaves. Adjust seasoning at this point. - Cook 15-20 more minutes. Total cook time will be about 40 minutes. - Finish soup off with a squirt of lemon juice. - Serve with grated cheese and crusty bread.