This year our spring arugula went to seed too quickly but I let it, so we have a fall crop of beautiful arugula that is actually better than the spring's. It's slower to bolt.
Meatball & Arugula Soup1/2 lb. ground beef
1/2 c. quinoa flakes
1 Tbsp Parmesan cheese ( I use soy Parmesan)
1 garlic clove, minced
Salt and pepper
1 Tbsp olive oil
1 small onion or shallot, sliced
5 cloves garlic, minced
1 cup carrots, thinly sliced or shredded
1 lb. potatoes, cubed
5 cups chicken stock
1 Tbsp oregano
1 lb. arugula, washed and trimmed
Combine the ground beef, quinoa flakes, egg, Parmesan cheese, garlic and salt & pepper to taste. Mix with hands and roll into small meatballs, about 2 dozen total. Set aside.
In a large sauce pan or stockpot, heat olive oil. Add onion and garlic. Cook for 2 minutes. Add mini meatballs and cook until evenly browned. Stir in carrots and potatoes.
Add chicken stock and oregano. Bring to a boil. Cover, reduce heat and simmer for about 15-20 minutes, until potatoes are tender. Just before serving, stir in arugula and cook an additional 2-3 minutes, until heated through.