Wintry Shabbat Orange Soup with Meatballs 

Shabbat in Israel is looking to be colder and rainier than we've been used to this year. Looking at the weather forecast will make anyone look for something warm and filling. This soup will keep you feeling full but not heavy, packed with vegetables and protein. Dip your challah and it's a meal unto itself.

Ingredients:

For the meatballs:

For the orange soup:

or

Optional:

Prepare the meatballs:

Mix all the meatball ingredients in a bowl until well combined.

Form into small meatballs, about the size of a walnut.

Set aside in the refrigerator.

Start the soup:

Heat the olive oil in a large pot over medium heat.

Add the onion and cook until soft and translucent, about 5 minutes.

Add the garlic and cook for 30 seconds until fragrant.

Add the carrots, sweet potato, and pumpkin. Stir to coat with oil.

Simmer the soup:

Add the broth, or the water and soup powder, along with the white beans, turmeric, cumin, salt, and pepper.

Bring to a boil, then lower to a gentle simmer.

Cook for 20 to 25 minutes, until the vegetables are very tender.

Blend:

Using an immersion blender, blend the soup until smooth and velvety.

Taste and adjust seasoning, especially salt if using soup powder.

Cook together:

Gently add the meatballs to the simmering soup.

Cover partially and cook for 20 to 25 minutes, until the meatballs are cooked through.

Serve:

Ladle into bowls and garnish with fresh herbs if desired.

Enjoy, Shabbat shalom!