Leeks

Beef meatballs and leeks healthy soup

Name: Beef meatballs and leeks healthy soup
Prep time: 55 min
Cook time: 25 min
Yield: 6 servings of 325 ml
Cuisine: Plats principaux
Ingredients: 250 g (1/2 pound) of extra-lean chopped beef; 250 ml (1 cup) of rinsed and drained canned lentils; 60 ml (1/4 cup) of nutritional yeast; 1 egg; Salt and pepper up to taste; 15 ml (1 tablespoon) of olive oil; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 1 peeled and sliced carrot; 1 peeled and diced Russet potato; 2 chopped garlic cloves; 1 L (4 cups) of low-sodium beef broth; 1 can of 796 ml (28 ounces) of canned diced tomatoes; 7 ml (1/2 tablespoon) of dried herbs; 125 ml (1/2 cup) of finely chopped fresh parsley

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Author: Geneviève Arbour Dt. P.

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Preparation 30

Baking 25

Portions 6 servings of 325 ml

Freezing Yes

Budget

Ingredients Preparation

Ingredients

For the meatballs:

250 g (1/2 pound) of extra-lean chopped beef
250 ml (1 cup) of rinsed and drained canned lentils
60 ml (1/4 cup) of nutritional yeast
1 egg
Salt and pepper up to taste

For the soup:

15 ml (1 tablespoon) of olive oil
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
1 peeled and sliced carrot
1 peeled and diced Russet potato
2 chopped garlic cloves
1 L (4 cups) of low-sodium beef broth
1 can of 796 ml (28 ounces) of canned diced tomatoes
7 ml (1/2 tablespoon) of dried herbs
125 ml (1/2 cup) of finely chopped fresh parsley

Preparation

Side-by-side mode

Preheat oven at 350ºF.
In a mixer or a blender, blend lentils roughly. Add beef, egg and yeast. Season. Mix until homogenization.
Make small meatballs of 15 ml to make a total of 40 meatballs. Set over a cookie sheet covered with parchment paper. Oven bake for 15 minutes at 350ºF.
Meanwhile, fry garlic, leeks and carrot in oil. Add potatoes, canned tomatoes, broth and herbs. Bring to a boil then simmer for about 20 minutes.
Add meatballs and parsley.