Root Vegetable Soup with Meatballs Recipe – Sunset Magazine

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 teaspoons salt, divided
• 2 medium turnips (about 1 lb.), peeled and chopped
• 6 medium parsnips (about 1 1/2 lbs.), peeled and chopped
• 5 cups reduced-sodium chicken broth
• 1/2 pound ground pork
• 1 tablespoon minced chives, plus more for garnish
• 1 tablespoon minced flat-leaf parsley
• 3 tablespoons finely grated asiago, parmesan, or pecorino cheese
• About 1/4 tsp. freshly ground black pepper