Love the fall because I love soup! Here is a new recipe that I recently reworked from an old one I clipped years ago. It's been revamped and now even more delicious!
- 1 lb. each ground pork and beef mixed together
- 1cup fresh breadcrumbs
- ¾ cup finely grated Parmesan, divided, plus more for garnish
- 8 garlic cloves minced
- 4 tablespoons chopped fresh green onion
- 2 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 4 tablespoons extra-virgin olive oil
- 2 leeks, white and pale-green parts only, sliced into 1/4" rounds
- 10 cups low-salt chicken broth
- 2 cups cooked rice
- 1 cup 1/2" rounds peeled carrots
- 1 cup diced green squash
- 1-cup dice yellow squash
- Celery chopped (optional)
- Chopped fresh basil
Mix meat,
breadcrumbs, Parmesan, garlic, green onion, egg, 3/4-teaspoon salt, and
1/4-teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs.
Heat oil in a small
pot over medium heat. Cook meatballs until golden all over, about 3 minutes
(they will finish cooking in soup). Transfer to a plate; set aside.
Add leek to pot and
cook, stirring often, until beginning to soften, about 3 minutes. Add broth and
2 cups water; bring to a boil. Stir carrots and squash; simmer until veggies
are tender. Add rice and meatballs. Season with salt and pepper.
Ladle soup into
bowls. Garnish with chopped basil and Parmesan.
