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Leeks
Beef meatballs and leeks healthy soup
Author:
Geneviève Arbour Dt. P.
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Preparation
30
Baking
25
Portions
6 portions of 325 ml
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Meatballs :
250 gr (1/2 pound) of extra-lean chopped beef
250 ml (1 cup) of rinced and drain canned lentils
60 ml (1/4 cup) of nutrional yeast
1 egg
Salt and pepper up to taste
Soup :
15 ml (1 tablespoon) of olive oil
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
1 peeled and sliced carrot
1 peeled and diced Russet potato
2 chopped garlic cloves
1 L (4 cups) of low-sodium beef broth
1 can of 796 ml (28 ounces) of canned diced tomatoes
7 ml (½ tablespoon) of dried herbs
125 ml (½ cup) of finely chopped fresh parsley
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Beef meatballs and leeks healthy soup
From
Dec 16
to
Jan 01
Preparation
Preheat oven at 350ºF.
In a mixer or a blender, set lentils. Roughly chop lentils with the blender. Add beef, egg and yeast. Season. Mix until homogenization.
Make small meatballs of 15 ml to make a total of 40 meatballs. Set over a cookie sheet covered with parchment paper. Oven bake 15 minutes at 350ºF.
Meanwhile, fry garlic, leeks and carrot into oil. Add potatoes, canned tomatoes, broth and herbs. Bring to a boil then simmer for about 20 minutes.
Add meatballs and parsley.
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Beef meatballs and leeks healthy soup
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6 portions of 325 ml
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