Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.
- Portion size 8 servings
- Credits : © CanadianLiving.com
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1107 mg
- Protein 16 g
- Calories 212.0
- Total fat 10 g
- Cholesterol 36 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
- Iron 19.0
- Folate 15.0
- Calcium 6.0
- Vitamin C 7.0