Beef meatballs and leeks soup
30
15
4
No
Ingredients
- 454 g (1 pound) of chopped beef
- 60 ml (1/4 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 g (4 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 (1/2 cup) of finely chopped fresh parsley
Preparation
Side-by-side mode- 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.
