Beef meatballs and leeks healthy soup

Author: Geneviève Arbour Dt. P.
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Soupe aux boulettes de bœuf et poireaux, version santé
Preparation 30
Baking 25
Portions 6 portions of 325 ml
Freezing No
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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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.

Chef's notes