Extra Helping: Wild Rice Soup
Servings
4-6people
Servings
4-6people
Ingredients
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and the salt, and sauté for about 5 minutes, until it softens.
  2. Add the leek and continue to sauté another 5 minutes, until both are lightly golden; add the garlic and sauté for 2 minutes more, keeping the heat low so the garlic does not brown.
  3. Add the cumin, coriander, and cayenne to taste, and stir to release their fragrance; add the carrot and potatoes and stir to coat; add the drained rice and 8 cups of the broth. Bring to a simmer and leave there, for about 1 hour, covered, until the rice is sprung and tender; keep an eye on the level of broth and add more, if needed, to keep things soupy. Keep the greens in reserve until serving time.
  4. All of this will wait patiently now, until you are ready for it, and the soup will be the better for the waiting. When that time of readiness comes, you, or the recipient of your generosity, simply need to reheat the soup and drop in the greens. Separately heat the meatballs up, in the oven or in a skillet on the stove. When the greens are nicely cooked, about 7 minutes, taste the soup for seasoning (it should be pretty subtle, as the meatballs pack a wallop), and divide it among the bowls, dropping a little cluster of meatballs into each serving.
  5. This soup can be used immediately, refrigerated for up to a week, or frozen for up to 3 months.