Indian Wedding Soup

• 1/2 medium white onions, diced or 3/4 cup leek, chopped
• 2 garlic cloves, chopped
• 2 tablespoons butter
• 2 medium carrots, finely diced
• 2 small yukon gold potatoes, finely diced (peels may be left on)
• 4 cups swiss chard, chopped
• 6 cups chicken stock
• 12 small meatballs, such as Spicy Indian Kofta, fully cooked
• 1/2 cup acini di pepe pasta or 1/2 cup other soup pasta
• black pepper

1. Melt butter in large dutch oven and cook onions and garlic until soft over medium low heat.
2. Add carrots, potatoes and stock. Bring to a boil and reduce heat to a simmer. Cook until potatoes are soft.
3. Add chard and pasta, and cook a further 5 minutes until pasta is cooked. Add meatballs and heat through. Serve.

white onions, garlic, butter, carrots, gold potatoes, swiss chard, chicken stock, meatballs, acini di pepe pasta, black pepper

Taken from www.food.com/recipe/indian-wedding-soup-383297 (may not work)