Leeks

Beef meatballs and leeks soup

Name: Beef meatballs and leeks soup
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
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

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Author: Les Cultures de chez nous

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Preparation 30

Baking 15

Portions 4

Freezing No

Ingredients Preparation

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.