I made a couple of soups from the Times over the weekend, and the first one was meatball and greens (I used chard from the farm). The meatballs had turkey, oats (odd but it worked) and feta. This was so good. I love meatballs in a soup, and the feta added a lot of flavor. I took some hints from the commentariat: I added celery and orzo and cooked the meatballs in the oven instead of the pot. It always seems like too much greens and never is. I loved this soup and hope I remember to make it again.
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