Meatball Vegetable Soup

By The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	169169 cal
pro	10 g10g pro
total fat	6 g6g total fat
sat. fat	2 g2g sat. fat
carb	18 g18g carb
fibre	3 g3g fibre
chol	37 mg37mg chol
sodium	419 mg419mg sodium
% RDI:	-
calcium	44 calcium
iron	1111 iron
vit A	9494 vit A
vit C	2727 vit C
folate	1111 folate

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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 1tbsp tbspextra-virgin olive oil
1 onion , diced1 1oniononions, diced
2 cloves garlic , minced2 2cloves garlic, minced
2 2leekleeks, (white and pale green parts only) or onions, chopped
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
2 2large (unpeeled) red-skinned potatoes, diced
1 1large sweet potatosweet potatoes, or quarter rutabaga, peeled and diced
2 carrots , diced2 2carrotcarrots, diced
5 cups sodium-reduced beef stock 5 5cups cupssodium-reduced beef stock
Meatballs:
1 egg 1 1eggeggs
1/4 cup coarse fresh bread crumbs 1/4 1/4cup cupcoarse fresh bread crumbs
2 cloves garlic , minced2 2cloves garlic, minced
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1-1/2 1-1/2tsp tspfennel seeds, lightly crushed
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
8 oz lean ground pork 8 8oz ozlean ground pork
8 oz lean ground beef 8 8oz ozlean ground beef
Gremolada:
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 clove garlic , minced1 1clove garliccloves of 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