Recipe

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• 125 g extra lean ground beef
• 125 g lean ground turkey
• 125 g extra lean ground pork
• 1 egg
• 8 tbsp breadcrumbs
• 3/4 cup water
• 2 tsp pepper
• 2 tsp salt
• 398 ml asparagus spears, canned
• 30 g butter
• 3 tbsp flour
• 3 cups chicken broth
• 2/3 cup light cream , 5
• 1/2 tsp salt
• 1 pinch pepper

• 1 Combine the first 8 ingredients to make the meat ball mix.
• 2 Roll the meat balls into small 1/2 inch balls.
• 3 Cook the meat balls in a large pot of slightly boiling water for 5 minutes (longer if the meatballs are bigger).
• 4 Remove with strainer and set aside.
• 5 Cut the asparagus spears into bit sized pieces, keep the asparagus liquid.
• 6 In a large pot melt the butter and stir in the flour with a whisk.
• 7 Add the liquikd from the asparagus and whisk well.
• 8 Add the chicken broth and whisk well; let the soup simmer for 5 minute.
• 9 Add the cream.
• 10 Add the asparagus and meatballs and warm through.