Meatball, Spinach & Rice Soup (Edit recipe)

Ingredients

• 250 grams Long Grain & Wild Seasoned Rice with Herbs - Minute Rice
• 1 whole Parsley, Chopped for Garnish
• 1 whole Grana Padano Cheese, For Garnish

Meatballs

• 340 grams Plant-Based Ground Beef - Impossible
• 1 pieces Bread, Torn / chopped in to small pieces
• 1 whole Milk, Just enough to soak your bread
• 2 cloves Garlic, crushed & minced
• 1 whole Egg, Large, Free-Range & Organic. Local is best!
• 0.25 cup Parsley, finely chopped
• 0.25 tsp Red Pepper Flakes
• 0.25 tsp Himalayan Pink Salt
• 1 whole Black Peppercorns, Ground Fresh, To Taste

Soup

• 2 Tbsp Butter, Unsalted
• 2 Tbsp Extra Virgin Olive Oil
• 1 tsp Red Pepper Flakes
• 3 cloves Garlic, crushed & micned
• 6 sprig Thyme
• 1 whole Yellow Onion, diced
• 2 whole Celery, sliced thin
• 2 whole Fresno Chiles, diced
• 1 cup White Wine, I used Sauvignon Blanc
• 946 ml Plant Based Chickenless Broth - President's Choice, I used Ocean's Halo This Time
• 3 cups Water
• 1 whole Parmesan Rind, I used a Grana Padano Rind
• 4 cups Baby Spinach, Excess stems trimmed, finely chopped
• 0.25 cup Parsley, chopped
• 0.5 cup Grana Padano Cheese, shredded
• 0.5 tsp Himalayan Pink Salt, More To Taste
• 0.5 tsp Vegetable Broth, powder
• 1 whole Black Peppercorns, Ground Fresh, To Taste