Asparagus Soup With Mini Meatballs

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.

• Ready In: 1 hr
• Serves: 4

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

Directions

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