Mushroom And Leek Soup With Meatballs - cooking recipe

Ingredients

400 g lean minced beef
1 medium egg
3 tbsp fresh white breadcrumbs
1 tbsp sunflower oil
500 g chestnut mushrooms, wiped and quartered
2 None leeks, trimmed and sliced
2 litres vegetable stock
150 g low fat soft cheese with herbs
2 None slices wholemeal bread
few None fresh chives

Preparation

Mix the ground beef in a bowl with the egg, breadcrumbs and plenty of salt and freshly ground black pepper. Divide and shape into 20 meatballs. Heat the oil in a large saucepan and cook the meatballs for 5 mins until browned all over. Remove with a slotted spoon and set aside.
Add the mushrooms to the pan and cook for 2 mins, stir in the leeks and cook for 2 mins until softened. Add the stock and simmer for 10 mins. Blend the cheese with a little of the hot liquid from the pan until smooth and stir into the soup. Add the meatballs and simmer for 5 mins or until the meatballs are cooked through. Season to taste with salt and freshly ground black pepper.
Toast the bread and cut into cubes. Spoon the soup into warmed bowls and top with the bread cubes. Finely chop half the chives and scatter over the soup. Garnish with the remaining whole chives.