Beef meatballs and leeks healthy soup
30
25
6 servings of 325 ml
Yes
Ingredients
For the meatballs:
- 250 g (1/2 pound) of extra-lean chopped beef
- 250 ml (1 cup) of rinsed and drained canned lentils
- 60 ml (1/4 cup) of nutritional yeast
- 1 egg
- Salt and pepper up to taste
For the soup:
- 15 ml (1 tablespoon) of olive oil
- 1 package of 250 g (4 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 (1/2 tablespoon) of dried herbs
- 125 ml (1/2 cup) of finely chopped fresh parsley
Preparation
Side-by-side mode
- Preheat oven at 350ºF.
- In a mixer or a blender, blend lentils roughly. 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 for 15 minutes at 350ºF.
- Meanwhile, fry garlic, leeks and carrot in oil. Add potatoes, canned tomatoes, broth and herbs. Bring to a boil then simmer for about 20 minutes.
- Add meatballs and parsley.
