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Beef meatballs minestrone with leeks
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
4
Freezing
No
Calories
Sodium
Protein
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Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Beef meatballs minestrone with leeks
From
Jul 04
to
Jan 01
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
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