Recipe courtesy of Holland House
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Italian-Thai Fusion Soup with White Wine and Meatballs
Total:
6 hr 30 min
Prep:
20 min
Inactive:
6 hr
Cook:
10 min
Yield:
6 servings
Total:
6 hr 30 min
Prep:
20 min
Inactive:
6 hr
Cook:
10 min
Yield:
6 servings

Ingredients

Soup: 
Ginger Mix:
Meatballs:
Garnish:

Directions

Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.

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