ASPARAGUS SOUP WITH MINI MEATBALLS
This is a traditional Danish recipe often used as part of a wedding reception menu. The recipe originally called for whipping cream but I prefer the lighter version using 5% coffee cream. The mini meatballs take a bit of time to prepare, but you will be happy you did! Below is the lighter version including ground turkey in the meatballs, but if needed 50/50 of beef and pork will work well.
Provided by Deantini
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 8 ingredients to make the meat ball mix.
- Roll the meat balls into small 1/2 inch balls.
- Cook the meat balls in a large pot of slightly boiling water for 5 minutes (longer if the meatballs are bigger).
- Remove with strainer and set aside.
- Cut the asparagus spears into bit sized pieces, keep the asparagus liquid.
- In a large pot melt the butter and stir in the flour with a whisk.
- Add the liquikd from the asparagus and whisk well.
- Add the chicken broth and whisk well; let the soup simmer for 5 minute.
- Add the cream.
- Add the asparagus and meatballs and warm through.
Nutrition Facts : Calories 490.5, Fat 28.4, SaturatedFat 13.6, Cholesterol 161.9, Sodium 2381.4, Carbohydrate 28.6, Fiber 2.1, Sugar 2.7, Protein 28.7
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