Meatball Soup

Serves : 4

Preparation: 15 to 20 minutes

Cooking Time: 30 minutes

Ingredients

The soup

• 2 l (4 cups) beef broth
• 60 ml (4 tablespoons) red wine
• 1 onion, thinly sliced
• 1 bay leaf
• 2 garlic cloves, chopped
• 250 ml (1 cup) carrot, brunoise
• 15 ml (1 tbsp.) herbes de Provence blend
• 500 ml (2 cups) frozen peas
• 250 ml (1 cup) cooked pasta, bird's tongue or orzo

Dumplings

• 1 leek, thinly sliced
• 60 ml (4 tbsp.) olive oil
• 2 garlic cloves, minced
• 15 ml (1 tbsp.) tomato paste
• 30 ml (2 tbsp.) maple syrup
• 454 g (1 lb) ground beef
• 60 ml (4 tbsp.) 35% cream
• 1 egg
• 125 ml (1/2 cup) grated Parmesan cheese
• 60 ml (4 tbsp.) parsley leaves, chopped
• 60 ml (4 tbsp.) breadcrumbs
• 5 ml (1 tsp.) herbes de Provence blend
• Salt and pepper to taste

Preparation

1. In a saucepan, bring the stock, red wine, onion, bay leaf, herbes de Provence, garlic and carrot to the boil, then simmer over medium heat for 20 minutes.
2. Meanwhile, in a hot frying pan, sauté the leek in olive oil for 2 minutes.
3. Add the garlic, tomato paste, maple syrup, salt and pepper and cook for a further 2 minutes. Check seasoning.
4. In a bowl, mix the meat, leek mixture, cream, egg, Parmesan, parsley, breadcrumbs, herbes de Provence, salt and pepper.
5. Shape into small meatballs.
6. In the same hot pan, brown the meatballs for 1 minute on each side.
7. Add the peas and meatballs to the stock and cook for 10 minutes.
8. Add the pasta and check the seasoning.