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Asparagus Soup With Mini Meatballs

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“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:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.

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