Asparagus Soup With Mini Meatballs

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This is a traditional danish recipe often used as part of a wedding reception menu. The recipe originally called for whipping cream but i prefer the lighter version using 5% coffee cream. The mini meatballs take a bit of time to prepare, but you will be happy you did! Below is the lighter version including ground turkey in the meatballs, but if needed 50/50 of beef and pork will work well.

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Steps

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Combine the first 8 ingredients to make the meat ball mix.

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Roll the meat balls into small 1 / 2 inch balls.

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Cook the meat balls in a large pot of slightly boiling water for 5 minutes.

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Remove with strainer and set aside.

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Cut the asparagus spears into bit sized pieces , keep the asparagus liquid.

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In a large pot melt the butter and stir in the flour with a whisk.

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Add the liquikd from the asparagus and whisk well.

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Add the chicken broth and whisk well.

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Let the soup simmer for 5 minute.

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Add the cream.

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Add the asparagus and meatballs and warm through.

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Ingredients

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extra lean ground beef, lean ground turkey, extra lean ground pork, egg, breadcrumbs, water, pepper, salt, asparagus spears, butter, flour, chicken broth, light cream