Mustard Greens and Beans Soup with Herby Pork Meatballs Recipe - Los Angeles Times

Ingredients

• 2 tablespoons vegetable oil
• 3 celery stalks, trimmed and thinly sliced
• 2 shallots, peeled and thinly sliced lengthwise
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 6 cups homemade bone broth or store-bought chicken stock
• 3 cups homemade cooked or store-bought canned beans
• 1 bunch mustard greens, stems removed, leaves roughly chopped
• Granulated sugar
• Cooked rice and lemon wedges, for serving