Asparagus Soup With Mini Meatballs - cooking recipe

Ingredients

125 g extra lean ground beef
125 g lean ground turkey
125 g extra lean ground pork
1 egg
8 tablespoons breadcrumbs
3/4 cup water
2 teaspoons pepper
2 teaspoons salt
398 ml asparagus spears, canned
30 g butter
3 tablespoons flour
3 cups chicken broth
2/3 cup light cream, 5%
1/2 teaspoon salt
1 pinch pepper

Preparation

Combine the first 8 ingredients to make the meat ball mix.
Roll the meat balls into small 1/2 inch balls.
Cook the meat balls in a large pot of slightly boiling water for 5 minutes (longer if the meatballs are bigger).
Remove with strainer and set aside.
Cut the asparagus spears into bit sized pieces, keep the asparagus liquid.
In a large pot melt the butter and stir in the flour with a whisk.
Add the liquikd from the asparagus and whisk well.
Add the chicken broth and whisk well; let the soup simmer for 5 minute.
Add the cream.
Add the asparagus and meatballs and warm through.