Dutch Meatball Soup
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 212 |
| pro | 16 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 36 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 19 |
| vlt A | 53 |
| vit C | 7 |
| folate | 15 |
Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.
Ingredients
- 3 cans (10 oz/284 rnL each) beef stock
- 10 cups water
- 3 (white and light green parts only) leeks, chopped
- 1-1/2 cups chopped celery, (about 3)
- 1-1/2 cups chopped carrots, (about 3)
- 1 lb lean ground beef
- 1/2 cup dry bread crumbs
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch nutmeg
- 1 cup fine egg noodles
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
Preparation
In large saucepan or Dutch oven, bring stock and water to simmer. Add leeks, celery and carrots; cook for 30 minutes.
Meanwhile, in bowl, mix together beef, bread crumbs, 2 tsp (10 mL) of the parsley, salt, pepper and nutmeg; form by tablespoonfuls (15 mL) into balls. Add to soup; simmer for 15 minutes or until no longer pink inside. Make-ahead: Let cool for 30 minutes, refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.
Add noodles; cook for 8 to 10 minutes or until tender but firm. Stir in soy sauce, Worcestershire sauce and remaining parsley.
Additional information :
Tip: To wash leeks thoroughly before chopping, slit each from leaftip almost to root end; spread leaves and flush out grit under cold water.
Source : © CanadianLiving.com
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