Meatball Soup with Kale and Saffron

 I am part of a group that watches movies and cooks based on inspiration from the movie called Movies and Munchies.  I love this group and it makes me watch movies I may not pick. However, this month the movie is The Hundred-Foot Journey which I have seen many times. How can one not want to see Helen Murren's cooking, romance, and beautiful food multiple times?

Let me give you a little synopsis if this is the first time you have seen the movie. Hassan Kadam (Manish Dayal) is an extraordinarily talented and largely self-taught culinary novice. When he and his family are displaced from their native India and settle in a quaint French village, they decide to open an Indian eatery. However, Madame Mallory (Helen Mirren), the proprietress of an acclaimed restaurant just 100 feet away, strongly objects. War erupts between the two establishments until Mallory recognizes Kadam's impressive epicurean gifts and takes him under her wing.

One of my favorite scenes is when Hassan cooks Madame Mallory an omelet. The music, the food, and the whole scene are simply sublime. So much inspiration in this movie! I decided to be a bit more practical and to use the ingredients found in my refrigerator. I know from watching enough movies that chefs like to use what is fresh and available, so that's my story, too! I hope you enjoy this delicious soup.

Author Terri Steffes

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Meatball Soup with Kale and Saffron

This broth is outstanding and could be a meal in itself with crusty bread and a hunk of cheese!

Ingredients

For the meatballs

• 2 slices white bread torn into quarters
• 1/3 c whole milk
• 1/2 lb ground pork
• 1 oz grated parmesan
• 3 T finely minced parsley
• 2 T olive oil
• salt and pepper
• 1/2 pound ground beef
• 1 shallot, minced

For the broth

• 1 T olive oil
• 1 onion, chopped fine
• 1 red bell pepper, cute into 3/4 inch pieces
• 2 garlic cloves, minced
• 1 t paprika
• 1/4 t saffron threads, crumbled
• red pepper flakes to taste
• 1 c dry white wine
• 8 oz finely chopped kale
• 8 c chicken broth
• 2 T minced fresh parsley

Instructions

For the meatballs

1. Use fork to mash bread and milk together into a paste in a large bowl.
2. Stir in pork, cheese, parsley, shallot, oil, salt, and pepper until combined.
3. Add in ground beef and knead with your hands until combined. Pinch off and make meatballs with about 2 teaspoons of the mixture. Place on a rimmed baking sheet and cover with plastic wrap and refrigerate until firm, at least 30 minutes.
4. 
   

For the broth

1. Heat oil in a dutch oven over medium-high heat.
2. Add onion and bell pepper and cook until softened and lightly browned, 8-10 minutes.
3. Stir in garlic, paprika, saffron, and red pepper flakes, and cook until fragrant. Stir in wine, scraping up any browned bits, and cook until nearly evaporated about one minute.
4. Stir in broth and bring to a simmer. Add meatballs and simmer until cooked through about 12 minutes. Remove from heat and add parsley and kale and season with salt and pepper.

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