Thursday, October 13, 2016

MEATBALL LEEK SOUP


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.

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