Lunch: Meatball and Vegetable Soup

Recipe by /contributors/peggie-okennedy A warming and filling main-course soup.

Ingredients

1/2 pound ground pork
1/2 pound ground beef
1/3 cup chopped fresh parsley
1 tablespoon (or more) Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 large red-skinned potatoes, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), chopped
1 large rutabaga, peeled, cut into 1/2-inch pieces
3 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes

Instructions

Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

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