Meatball and Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A warming and filling main-course soup. Ingredients:
1/2 pound ground pork |
1/2 pound ground beef |
1/3 cup chopped fresh parsley |
1 tablespoon (or more) worcestershire sauce |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons vegetable oil |
2 large red-skinned potatoes, cut into 1/2-inch pieces |
2 large carrots, peeled, cut into 1/2-inch pieces |
2 medium leeks (white and pale green parts only), chopped |
1 large rutabaga, peeled, cut into 1/2-inch pieces |
3 14 1/2-ounce cans beef broth |
1 28-ounce can diced tomatoes |
Directions:
1. Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
2. Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.
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