spacer

Beef meatballs and leeks soup

Author: Les Cultures de chez nous
Share
Images poireaux
Preparation 30
Baking 15
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 454 gr (1 pound) of chopped beef
  • 60 ml (¼ cup) of breadcrumbs
  • 1 whisked egg
  • Salt and pepper
  • 30 ml (2 tablespoons) of butter
  • 30 ml (3 tablespoons) of olive oil
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 peeled and sliced carrots
  • 2 finely chopped garlic cloves
  • 1,5 liter (6 cups) of beef broth
  • 2 peeled and diced potatoes
  • 1 can of 796 ml (28 oz) of canned italian tomatoes
  • 125 ml (½ cup) of finely chopped fresh parsley
LeeksFind our bag in yourlocal grocery store

This week's specials

Preparation

  • Mix in a bowl chopped beef with breadcrumbs, egg, salt and pepper. Make meatballs with 15 ml (1 tablespoon) of meat mixture. Melt butter and olive oil in a large casserole. Roast meatballs all over at medium heat.
  • Add sliced leeks, carrots and garlic. Fry everything for 1 minute. Add beef broth, potatoes, canned tomatoes and cook 10 minutes. Serve and garnish with parsley. May side with country style bread.

Chef's notes