Dumpling soup

DUMPLING SOUP

Portions : 4 - Preparation : 15 minutes - Cooking time : about 25 minutes

Ingredients

Meatballs

• 225 g (1/2 lb) ground beef
• 225 g (1/2 lb) ground pork
• 60 ml (4 tablespoons) parsley leaves, chopped
• 60 ml (4 tbsp.) basil leaves, chopped
• 250 ml (1 cup) onion, finely chopped
• 1 clove garlic, chopped
• 15 ml (1 tbsp.) honey
• 1 pinch chili flakes
• 1 egg
• 75 ml (5 tbsp) breadcrumbs
• 60 ml (4 tbsp.) olive oil
• salt and pepper to taste

Broth

• 250 ml (1 cup) carrot, diced
• 5 ml (1 tsp.) herbes de Provence blend
• 2 garlic cloves, chopped
• 15 ml (1 tablespoon) tomato paste
• 1.5 l (6 cups) chicken broth
• 250 ml (1 cup) green peas
• 125 ml (1/2 cup) grated Parmesan cheese
• 500 ml (2 cups) soup noodles
• Salt and pepper to taste

Preparation

1. In a bowl, combine ground meats, parsley, basil, onion, garlic, honey, chili pepper, egg, breadcrumbs, salt and pepper.
2. Form meatballs the size of large marbles.
3. In a hot frying pan, sear the meatballs in a little oil for 2 minutes on each side.
4. Add carrot brunoise, herbes de Provence, garlic and tomato paste, cover with stock and simmer for 15 minutes.
5. Add peas, half the Parmesan, noodles and simmer 6 to 7 minutes. Check seasoning.
6. Serve, accompanied by toasted bread and garnished with Parmesan cheese.