Soup Of Veal Meatballs With Leeks

Soup Of Veal Meatballs With Leeks

Ingredients:
9 oz (250 g) minced veal
1 onion
2 leeks (white part only)
2 small carrots

Directions:
2-3 tablespoons canned, diced tomato
1-2 tablespoons butter
½ cup wine vinegar
5-6 cups beef broth
Spices:
A pinch of ground cumin 3 tablespoons finely chopped parsley, ground black pepper and
salt to taste
Way of preparation:
Put in a bowl the minced meat, chopped onion, cumin, 1 tablespoon parsley, ground black
pepper and salt to taste. Knead the minced meat. Form it into small balls with the size of a
hazelnut. Put them in a deep bowl with vinegar, leave to stand for 5-6 minutes. During this
time in a deep saucepan saute the chopped leeks and carrots in melted butter. Pour over
with 5-6 cups hot broth (water). One by one, drop the meat balls into the soup. Allow to
cook for 30 minutes over medium heat. Five minutes before removing the soup, add
tomatoes. Serve the soup hot, sprinkle it with pepper and parsley.
Combines with:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly
combine the foods; mushrooms, pickles
35. SOUP OF VEAL SHANK
Ingredients for 6 servings: