Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

We love the play between the delicate, slightly sweet purée of turnips and parsnips and the savory cheese- and herb-enhanced meatballs. Serve this soup as the first course for a fall dinner party. Prep and Cook Time: 50 minutes. Notes: Some bread and a simple green salad turn this soup into an elegant meal for 4.

This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey

Recipe Summary

total:
50 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium pot over medium-high heat. Add onion and 1/2 tsp. salt. Cook, stirring, until soft, about 2 minutes. Add turnips, parsnips, broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are tender, 10 to 15 minutes.

    Advertisement
  • Meanwhile, combine pork, 1 tbsp. chives, parsley, cheese, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. Mix gently to combine. Form into 36 balls, about 1 tsp. each, and set aside.

  • Whirl soup in a blender until smooth (in batches if necessary). Return to pot and keep warm over low heat.

  • In a wide, shallow pan, bring at least 2 in. of water to a boil and add remaining 1 tsp. salt. Add meatballs and cook until they float to the surface and are cooked through (test one to be sure), about 4 minutes. Transfer to a warm plate with a slotted spoon.

  • Divide soup among 6 bowls. Top each bowl with 6 meatballs and sprinkle with additional chives and pepper. Serve hot.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

243 calories; calories from fat 41%; protein 12g; fat 11g; saturated fat 5.2g; carbohydrates 25g; fiber 6.3g; sodium 1206mg; cholesterol 37mg.
Advertisement
Advertisement