Root Vegetable Soup With Meatballs ..

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.

Ingredients:

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

Directions:

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.