Hearty Meatball Soup

A comforting soup perfect for fall days, which will allow you to enjoy delicious meatballs made with ground beef and tofu, accompanied by generous pieces of carrots and turnips, all in a tasty beef broth.

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20 min
6 to 8
50 min
Freeze for three months.

  • Ingredients

    • 300g (2/3 lb) ground beef
    • ½ block of firm tofu, crumbled
    • 1 clove of garlic, chopped
    • 30 ml (2 tbsp) olive oil
    • 1 chopped leek
    • 2 large carrots cut into small cubes of 1 cm x 1 cm
    • ½ turnip cut into small cubes of 1 cm x 1 cm
    • 2 medium potatoes, cut into small 1 cm x 1 cm cubes
    • 2 liters (8 cups) beef broth
    • Salt and pepper from the mill

  • Preparation

    1. In a bowl, mix together ground beef, crumbled tofu, garlic, salt and pepper. Form into small balls of about 15 ml (1 tbsp).
    2. In a nonstick pot with a lid, heat the oil over medium-high heat and cook the meatballs on all sides for 5 minutes.
    3. Add all other ingredients and simmer over medium-low heat with lid on for 45 minutes or until vegetables are tender.

For the adventurers

Notes and tips

Replace the ground beef with the same amount of horse meat.

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