The versatile meatballs in this soup are also delicious simmered in your favourite pasta sauce or glazed with barbecue sauce as an appetizer.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 419 mg
- Protein 10 g
- Calories 169.0
- Total fat 6 g
- Cholesterol 37 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
- Iron 11.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 94.0
- Vitamin C 27.0