Beef meatballs and leeks soup | Soup and cream recipe

Ingredients

• 454 g (1 pound) of chopped beef
• 60 ml (1/4 cup) of breadcrumbs
• 1 whisked egg
• Salt and pepper
• 30 ml (2 tablespoons) of butter
• 30 ml (3 tablespoons) of olive oil
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 2 peeled and sliced carrots
• 2 finely chopped garlic cloves
• 1,5 liter (6 cups) of beef broth
• 2 peeled and diced potatoes
• 1 can of 796 ml (28 oz) of canned italian tomatoes
• 125 ml (1/2 cup) of finely chopped fresh parsley