Meatball and Vegetable Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/3 cup chopped fresh parsley
- 1 28-ounce can diced tomatoes
- Carbohydrate 36 g(12%)
- Cholesterol 54 mg(18%)
- Fat 21 g(33%)
- Fiber 8 g(34%)
- Protein 20 g(40%)
- Saturated Fat 6 g(32%)
- Sodium 1186 mg(49%)
- Calories 406
Preparation 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. 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.
Preparation 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. 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.
