Monday, October 1, 2007

Root Vegetable Soup With Meatballs ..... One more soup recipe to share for the cooler weather.

Root Vegetable Soup With Meatballs
The weather is cooling and appetites are warming up for a great bowl of soup. Serve this soup with a loaf of warm crusty bread and a great salad.
2 Tablespoons butter
1 medium onion, chopped
2 teaspoons salt, divided
2 medium turnips (about 1 pound), peeled and chopped
6 medium parsnips (abut 1 1/2 lbs.), peeled and chopped
5 cups sodium reduced chicken broth
1/2 lb. ground pork
1 Tablespoon minced chives, plus more for garnish
1 Tablespoon minced flat leaf parsley
3 Tablespoons grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
Melt butter in a medium pot over medium-high heat. Add onion and 1/2 teaspoon salt. Cook , stirring, until soft, about 2 minutes. Add turnips, parsley, broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are tender, 10 to 15 minutes.
Meanwhile, combine pork, 1 tablespoon chives, parsley, cheese and 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Mix gently to combine. Form into 36 balls, about 1 teaspoon each, and set aside.
Whirl soup in a blender until smooth, (in small batches if necessary). Return to pot and keep warm over low heat.
In a wide shallow pan bring at least 2 inches of water to a boil and add remaining 1 teaspoon salt. Add meatballs and cook until they float to the surface and are cooked through (test one to be sure), about 4 minutes. Transfer to a warm plate with a slotted spoon.
Divide soup among 6 bowls. Top each bowl with 6 meatballs and sprinkle with additional chives and pepper. Serve hot.

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