Another rainy day in Seattle means another pot of soup on the stove. I wasn’t feeling creative, and needed a tried and true recipe, so I turned to the Thug Kitchen series. The first book, Thug Kitchen: Eat Like you Give a F*ck has a great recipe for Wedding Soup with White Bean Balls and Kale. If you don’t have the books (and you aren’t ruffled by a few curse words), you should probably treat yo self. Use the links at the bottom of the post!
The one big caveat with any recipe, is that I rarely have all the required ingredients, and I sometimes forget to add things. I’m a bit more of a mad scientist than meticulous executor of instruction. That said, this willingness to try things is how most of my recipes come to fruition.
- 1 large yellow onion, diced (or throw it in your food processor with the S-blade for a few pulses)
- 3 cups cooked Navy beans (Why are they called navy if they’re white?)
- 1/2 cup of Panko breadcrumbs (Anything will do – I’ve substituted smashed corn tortilla chips for breadcrumbs before.)
- 3 cloves of minced garlic (=1.5 teaspoons if you use the stuff in a jar. No shame in that.)
- 1/4 cup of nutritional yeast
- 2 tablespoons of oil
- 1 tablespoon of liquid aminos (or soy sauce)
- 2 teaspoons of seasoning blend
- 1 teaspoon of thyme
- 1 teaspoon of basil
- 1 teaspoon of oregano
- 1/2 teaspoon of grated lemon zest (if there is no lemon to zest, hopefully you have lemon juice in the fridge. Sub 2 tablespoons for the zest.)
- 1 teaspoon oil
- 2 carrots, chopped (Equal parts celery would be good too, but I didn’t have any.)
- 3 cloves of minced garlic
- 1 cup of dried pasta (I used gluten free spaghetti, broken into 1-inch bits.)
- 9 cups of vegetable broth (water + Better Than Bouillon = easy and delicious)
- 1 tablespoon of lemon juice
- 4 cups of chopped kale, deribbed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- Put the beans and 1/4 of the onions in the food processor and mix until uniformly smooth.
- Add the rest of the Wedding Balls ingredients, and mix again until uniform.
- Scoop tablespoon sized blobs from the mixture, roll into perfect little Wedding Balls, and place on parchment lined baking sheet.
- Spray with cooking spray, and pop these in the oven at 400 degrees for 15 minutes. Check on them, flip them over, and bake for another 15.
- While the Wedding Balls are baking, get the soup ready. Start with heating the oil in a large pot.
- When the oil is hot, add the rest of the diced onions, then the garlic and carrots.
- Add the broth, and after the broth heats up, add the noodles and lemon juice.
- When the balls only have a few more minutes, add the kale (if you add too early, it gets more wilted.)
- When everything is ready, put a few balls in a bowl and ladle the soup over it.
These bean balls stayed great for a few days when stored separately from the liquid. As long as they aren’t in broth, they really hold their shape. By the end of the meal, they started to fall apart, so don’t enjoy the soup too slowly.
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