Are you one of those people who thinks soup must be an all day affair? As in, it has to sit on the stove for hours to develop flavour and depth. Well I’m here to tell you that this soup defies that concept. You can actually make it in about 30 minutes all in, and serve it up pretty much right away. Or, you can let it sit and simmer, but that’s a bit of a waste of time and gas in my humble opinion.
I consider my soup game to be pretty strong. I can look around the fridge and cupboard and make what I call “clean out the fridge” soup, because I generally always have the basics on hand (onions, celery, garlic, and stock). Everything else is pretty much what’s hanging around and what spice level I’m feeling. A bit of a crap shoot some days, really. LOL
For example, it’s cold and snowy outside and I wanted some warmth. I started out craving a bowl of my steaming hot hamburger soup (a family favourite) but I switched it up when I saw I had leeks and Italian chorizo sausages in the fridge. I always have onions. Leeks are more of a rarity, so I figured why not play around a little with them and the sausages. Some days things go very wrong when I am this mood. Just sayin’.
First I thought I would make little meatballs from the sausage to add to my regular hamburger soup and give it a little more zip, but once I had them in the pan I decided that was enough meat without adding the hamburger (and that the hamburger would just dilute the heat from the Italian sausage).
I had diced tomatoes and chicken stock in the cupboard, but that needed a little help so I decided to toss salsa into the mix (I do this with my ultra-quick black bean soup…bug me for that recipe too). I had used mild sausage, so I added even more zip by tossing in red pepper flakes. Apparently I wanted some heat. Who knew?
After adjusting with salt and pepper, that was pretty much it! I piled spinach in a bowl and ladled the steaming hot soup on top, dolloped on a little Greek yogurt, and tossed on a few sprigs of cilantro for a fresh note.
Spicy Chorizo Meatball Soup
2 leeks, cleaned and sliced (white and light green section only)
3 stocks celery, plus a few of the leaves if possible
4 cloves garlic, roughly chopped
2 tbsp olive oil
4 mild Italian chorizo sausages, removed from casings and formed into small meatballs 1/2″ diameter
1 – 28 oz can diced tomatoes
28 oz chicken stock (use the tomato can to measure)
1 cup jarred salsa
1 tsp red pepper flakes, or more if you like it hot
salt and pepper
4 cups fresh baby spinach
1/2 cup Greek yogurt
fresh cilantro to garnish
- In a heavy bottomed pot, add the leeks, celery, garlic, and oil and saute over medium heat until translucent.
- Add the meatballs and cook to give a little color.
- Add diced tomatoes, chicken stock, salsa, and spices, bring to a boil, then turn back to simmer for 5-10 minutes.
- Taste and adjust for seasoning to your liking.
- To serve, add 1 cup spinach in the bottom of a soup bowl and ladle hot soup over it (do not add the spinach directly to the soup as it turns black if you have leftovers and while it tastes ok, it’s really not pretty).
- Top with a dollop of greek yogurt and a few sprigs of fresh cilantro.
Don’t be afraid to add your own twists. Do you like kale? Kale would work too, although you need to massage it first to break it down a little. Spicy chorizo would also be delicious if you like things hot. Or you can simply add more red pepper flakes if you want more heat. No leeks? Use an onion, that’s not a problem. Play and enjoy!
And that my friends is how a star soup is born! This one will be on repeat until I can dream up another new concoction.
Oh, and Happy New Year!
PS I have not given up on the podcast. Look for a new episode next Monday, and maybe give the first two a relisten before then 🙂