Dutch Meatball Soup
This recipe makes 8 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||4 g|
- Portion size: 8
Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.
- 3 cans (10 oz/284 rnL each) 3cans (10 oz/284 rnL each)beef stock
- 10 cups 10cupswater
- 3 3(white and light green parts only) leekleeks, chopped
- 1-1/2 cups 1-1/2cupschopped celery, (about 3)
- 1-1/2 cups 1-1/2cupschopped carrotcarrots, (about 3)
- 1 lb 1lblean ground beef
- 1/2 cup 1/2cupdry bread crumbs
- 2 tbsp 2tbspchopped fresh parsley
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 pinch 1pinchnutmeg
- 1 cup 1cupfine egg noodles
- 1 tbsp 1tbspsoy sauce
- 1 tsp 1tspWorcestershire sauce
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