I have a few stories to share with you, but before I dive into yesterday’s Chocolate Expo or this morning’s coffee talk, I’m going to wrap up That’s SO Jenn’s Unofficial Soup Week. That’s right, we’re ending this on a Monday. Feeling craaaazy!
This was my first time working with black eyed peas (Although when I was a red carpet reporter I did interview Fergie and Will. I. Am…..), and upon opening the can, I noticed a very earthy aroma. Fortunately, the similarly smokey taste became more mellow once simmered in broth.
Tonight’s creation was my wink and a nod to escarole and bean soup, which is a favorite of mine. I had recently purchased a large bushel of kale, but after a few rounds of salad, I was looking to breathe new life into it. I felt this high fiber legume would be a nice compliment to the nutrient-rich green when combined with all natural, gluten-free chicken meatballs.
The components played nicely together and I was excited to try a new ingredient! I ended up doing a little research after I made dinner and learned that there is a “good luck” tradition of eating black-eyed peas during the Jewish New Year of Rosh Hashana (I had no idea!) and in the South, it’s customary to eat them on New Year’s Day for prosperity in the 12 months ahead!
So there you have it. A little history mixed with big flavor and hopefully a lot of good luck to us all!
1 (32 oz.) box chicken broth
8 cups fresh kale
2 (15.5 oz.) cans black eyed peas
1 (12 oz.) package Italian style chicken meatballs with mozzarella (I used aidells)
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon pepper
Grated parmesan cheese for garnish
Pour chicken broth into a large pot.
Cover and bring to a boil.
Reduce to medium heat. Kale will be softened and tender.
Drain and rinse black eye peas.
And add them to the pot.
Season with kosher salt, black pepper and garlic powder.
Add chicken meatballs and turn heat to low.
Simmer for about 15 minutes and top with grated parmesan before serving.
Eat and enjoy the end of That’s SO Jenn’s Soup Week!