Meatball Vegetable Soup
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 169 |
| pro | 10 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 37 mg |
| sodium | 419 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 94 |
| vit C | 27 |
| folate | 11 |
The versatile meatballs in this soup are also delicious simmered in your favourite pasta sauce or glazed with barbecue sauce as an appetizer.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 leeks, (white and pale green parts only) or onions, chopped
- 1 tsp dried thyme
- 1/2 tsp each salt and pepper
- 2 large (unpeeled) red-skinned potatoes, diced
- 1 large sweet potato, or quarter rutabaga, peeled and diced
- 2 carrots, diced
- 5 cups sodium-reduced beef stock
- Meatballs:
- 1 egg
- 1/4 cup coarse fresh bread crumbs
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1-1/2 tsp fennel seeds, lightly crushed
- 1/4 tsp each salt and pepper
- 8 oz lean ground pork
- 8 oz lean ground beef
- Gremolada:
- 1/4 cup chopped fresh parsley
- 1 tsp grated lemon rind
- 1 clove garlic, minced
Preparation
Meatballs: In large bowl, beat egg; mix in bread crumbs, garlic, parsley, fennel seeds, salt and pepper. Mix in pork and beef. Roll by level tablespoonfuls (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until no longer pink inside, about 12 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days or freeze in airtight container for up to 3 weeks.)
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, leeks, thyme, salt and pepper, stirring often, until onion is tender, about 5 minutes.
Add potatoes, sweet potato and carrots; cook, stirring, for 4 minutes. Stir in beef stock and 5 cups (1.25 L) water; bring to boil. Reduce heat to medium; cover and simmer until vegetables are almost tender, about 25 minutes. Add meatballs; simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight containers for up to 1 day.)
Gremolada: Meanwhile, toss together parsley, lemon rind and garlic; sprinkle on each serving.
Source : Canadian Living Magazine: May 2004
- Keywords : Soup; Pork; Beef; Eggs; Simmer; Leeks; Potatoes; Sweet potato; Beef broth; Ground beef;









