Chunky Potato And Pear Soup With Herb Meatballs - cooking recipe

Ingredients

2 None pears, peeled, core removed and cut into pieces
1 tbsp lemon juice
3 tbsp sunflower oil
1-2 medium shallots, peeled and chopped
2 lbs potatoes, peeled and chopped (about 6-7 potatoes)
1/3 cup dry white wine
2 1/2 cups vegetable stock
4 tbsp chopped fresh oregano, plus extra leaves to garnish
1 lb ground pork
1 None medium egg
1/3 cup breadcrumbs
1/2 None leek, thinly sliced
Pinch None grated nutmeg

Preparation

Mix the pear and lemon juice together. Heat 1 tbsp oil in a saucepan then add the shallots and saute for 2-3 mins. Stir in three-quarters of the potatoes and the pear and continue to saute for a further 2-3 mins.
Pour the white wine and stock into the pan then bring to a boil and simmer for 20-25 mins, stirring.
Meanwhile, mix the oregano, pork, egg and breadcrumbs together and season. Form the mixture into 12 meatballs with wet hands. Heat 2 tbsp oil in a frying pan and add the meatballs. Sear on all sides, 6-8 mins total, then remove from the pan and keep warm.
Add the remaining potato to the frying pan and saute for 12-15 mins, until cooked through and golden. Add the leek 5 mins before the end of cooking and season.
Remove the soup from the heat and mash using a potato masher. Stir in the nutmeg and season. Divide the soup, meatballs, potatoes and leek between 4 bowls and garnish with oregano. Serve.