Meatball Soup in creamy vegetable broth



This is a different spin from my usual meatball soup recipe which is more like minestrone in a tomato based broth with kidney beans, meatballs, and spaghetti noodles.

Having leftover leek-potato soup and leftover meatballs set me to thinking about a white broth soup base.  So here goes:

1 lb potatoes, peeled, diced and cooked in water (10 minutes or so depending on dice size).  When fork tender, drain off water.

Add to the pot:
1-1/2 Quart Leek-Potato Soup
15 oz can great northern beans, rinsed & drained
8-1/2 ounces spicy pork meatballs (quartered to be bite-size)

Heat slowly – when piping hot, add grated 1 heel smoked gouda  2 oz


(I’m not too sure how this will melt, but it should impart a smoky flavor regardless.)

Add pinches of kosher salt until well seasoned.  Ground black pepper is also good.  Parsley.

Great flavor.  I haven’t made cream style soups much; probably from eating some that were more like gravy than broth.  This broth is light and full of flavor.  Spicy meatballs add dimension.  The cheese didn’t really melt but it was nice to get a little cheesy slurp.

I deem this a great success.  Labor intensive though.

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