Recipe by Deantini
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.
- 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
Directions See How It's Made
- 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.