Beef meatballs minestrone with leeks
25
25
4
No
Ingredients
- 454 g (1 pound) of chopped lean beef
- 60 ml (1/4 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 of 250 g (4 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 (1/2 cup) of chopped parsley
Preparation
Side-by-side mode- 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.
