Potato Soup with Meat Dumplings |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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What's for dinner? Souper Soup! I hate to confess this, but I love dipping fresh crusty rye bread in this soup. Ingredients:
2 tablespoons olive oil |
1 lb leek, washed and sliced crosswise |
1 large onion, finely chopped |
2 lbs potatoes, peeled and cut into 1 inch cubes |
4 cups beef stock |
1/8 teaspoon dried thyme leaves |
1/4 teaspoon garlic powder |
3 tomatoes, sliced into thin wedges,then cut in half |
2 tablespoons chopped fresh parsley |
3/4 lb ground lean pork |
1/4 cup fresh breadcrumb |
1 small onion, minced |
1 egg, beaten |
2 pinches ground nutmeg |
salt & fresh ground pepper |
Directions:
1. Cook leeks and onion in oil over moderate heat until onions are transparent.
2. Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
3. Combine meatball ingredients and shape into walnut sized balls.
4. Drop into soup mixture and simmer uncovered 10- 15 minutes.
5. Add tomatoes, cook 2 minutes, add parsley and serve.
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