Beef meatballs minestrone with leeks

Author: Les Cultures de chez nous
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Ingredients
Preparation

Ingredients

  • 454 g (1 pound) of chopped lean beef
  • 60 ml (¼ cup) of breadcrumbs
  • 1 whisked egg
  • Ground salt and pepper
  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of olive oil
  • 1 package (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 sliced and peeled carrots
  • 2 finely chopped garlic cloves
  • 1,5 liters (6 cups) of beef broth
  • 2 diced and peeled potatoes
  • 1 package 796 ml (28 oz) of canned italian tomatoes
  • 125 ml (½ cup) of chopped parsley
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Preparation

  • In a bowl mix chopped beef with breadcrumbs, egg, salt and pepper.
  • Make meatballs with about 15 ml (1 tablespoon) of meat preparation.
  • Melt butter and olive oil in a large casserole. Roast meatballs on each sides at medium-high heats.
  • Add leeks, carrots and garlic. Roast everything up for 1 minute.
  • Add beef broth, potatoes and canned tomatoes, cook for about 10 minutes.
  • Serve and garnish with parsley. May be serve with country style bread.

Chef's notes