Friday Recipe: Parsnip Meatball Soup

Parsnip meatball soup

It has happened to each one of us. You have bought some meat at the grocery and only on the same day of its expiration date, you realize that you still need to cook it. 

Avoiding throwing edible food away at your home place is just a matter of being well organized and ready to experiment new interesting recipes.

Today we propose you an original and tasty meatball soup, which will be the perfect dish for a rainy day.

Ingredients for 3 – 4 serving:

* 1 yellow onion
* 1 Parsnip root
* 3 cups of water
* 1 Heirloom red pepper (horn-shape sweet pepper)
* 400 g ground meat (I bought a pack of Sika-Nauta (pork) mixed meat on its expiration date.)
* 2 bay leaves
* 1 small head broccoli (equal to 1 cup of broccoli stem sliced in a broccoli head)
* 1/2 Tbsp salt

For serving: a few leaves of fresh parsley, basil or dill, and ground black pepper (optional choice)

(Note: 1 Tbsp (tablespoon) = 15ml, 1 cup= 250ml)

Preparation for the Meatballs

* 1 egg
* 2 minced garlic cloves
* 1 and a half Tbsp salt
* 1 Tbsp soy sauce
* 2 Tbsp corn flour
* ¼ Tbsp ground black pepper

Cooking Steps

  1. Start by adding the yellow onion and the chopped parsnip root to the boiling water
  2. Add garlic, pepper, egg, corn flour, salt, and soy sauce into a large bowl which has already been filled with 400 g of ground meat. Mix by hand (better if wet) all the ingredients together and make some tiny balls.
  3. Once the broth has been boiling for half an hour, add the meatballs and bay leaves. Then, cook for another half an hour.
  4. While the meatballs are floating and boiling thoroughly, add the sliced Heirloom red pepper and broccoli, then continuously boil for other 3 minutes.
  5. Top with some fresh leaves of herbs such as parsley, basil or dill. Then add ground black pepper and salt as desired.
  6. Serve hot.

Enjoy and…Yummy Soupy Day!

Stay tuned for more recipes!

Sandra Sandar


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