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Categories:
olive oil crosswise onion potatoes beef stock thyme garlic tomatoes parsley meatballs ground lean pork fresh breadcrumb onion egg ground nutmeg salt
Viewed: 52 - Published at: 9 years agoIngredients
- Soup
- 2 tablespoons olive oil
- 1 lb leek, washed and sliced crosswise
- 1 large onion, finely chopped
- 2 lbs potatoes, peeled and cut into 1 inch cubes
- 4 cups beef stock
- 1/8 teaspoon dried thyme leaves
- 1/4 teaspoon garlic powder
- 3 tomatoes, sliced into thin wedges,then cut in half
- 2 tablespoons chopped fresh parsley
- Meatballs
- 3/4 lb ground lean pork
- 1/4 cup fresh breadcrumb
- 1 small onion, minced
- 1 egg, beaten
- 2 pinches ground nutmeg
- salt & fresh ground pepper
Method
- Cook leeks and onion in oil over moderate heat until onions are transparent.
- Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
- Combine meatball ingredients and shape into walnut sized balls.
- Drop into soup mixture and simmer uncovered 10- 15 minutes.
- Add tomatoes, cook 2 minutes, add parsley and serve.
