Leek Soup with Meatballs

Leek Soup with Meatballs


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Homemade ginger and caraway pork meatballs are simmered in a vegetable soup made of new potatoes, carrots, savoy cabbage and sliced leeks. Serve with crusty bread.

Zoë Harpham

Serves: 4 

  • Meatballs
  • 400g lean minced pork
  • 20g fresh ginger, peeled and grated
  • 1/2 teaspoon caraway seeds, lightly crushed
  • 1 garlic clove, crushed
  • 1/2 beaten egg
  • Soup
  • 200g new potatoes, scrubbed and diced
  • 2 carrots, peeled and diced
  • 1 large or 2 small leeks, washed and sliced
  • 1 1/2 litres chicken or vegetable stock, hot
  • 1/4 savoy cabbage, finely shredded

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. To make the meatballs, place the minced pork, ginger, caraway seeds, garlic and beaten egg into a bowl, season with a little salt and pepper. Mix together until thoroughly combined. Roll the mixture into small walnut-sized balls (about 24 altogether) and set aside.
  2. In a large saucepan, bring the stock to the boil. Add the potatoes, carrots and leeks and simmer for 5 minutes until almost tender. Add the meatballs and simmer gently for 6–8 minutes until cooked through.
  3. Finally, add the shredded cabbage and cook for 1 minute until just wilted. Serve immediately.

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