Name: Meatball and Vegetable Soup
Yield: Serves 6
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

A warming and filling main-course soup.

Recipe information

Yield
Serves 6

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

Preparation

Step 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.
Step 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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes