Asparagus Soup With Mini Meatballs |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a traditional Danish recipe often used as part of a wedding reception menu. The recipe originally called for whipping cream but I prefer the lighter version using 5% coffee cream. The mini meatballs take a bit of time to prepare, but you will be happy you did! Below is the lighter version including ground turkey in the meatballs, but if needed 50/50 of beef and pork will work well. Ingredients:
125 g extra lean ground beef |
125 g lean ground turkey |
125 g extra lean ground pork |
1 egg |
8 tablespoons breadcrumbs |
3/4 cup water |
2 teaspoons pepper |
2 teaspoons salt |
398 ml asparagus spears, canned |
30 g butter |
3 tablespoons flour |
3 cups chicken broth |
2/3 cup light cream, 5 |
1/2 teaspoon salt |
1 pinch pepper |
Directions:
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.
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