Leek soup with luganiga meatballs

Vegetable soup made with rice, leek and garlic flavoured with luganiga meatballs cooked in a pan. Impossible not to recognize the Ticino DNA. try also this skyr cake with blueberries recipe too.

Ingredients

Appetizer For 4 people

1 clove of garlic

150 g of leek

1 luganiga or 120 g coarsely ground sausage

1 tablespoon of olive oil

1 dl of white wine

6 dl of broth

salt

pepper

ca. 50 g of cooked rice to taste

2 sprigs of parsley

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Simmer:

ca. 15 minutes

Total time:

35 min

Chop the garlic. Halve the leek lengthwise. First cut it into strips lengthwise, then into squares. Remove the luganiga mixture from the gut and form into meatballs of approx. ½ teaspoon of dough each. Heat the oil. Brown the meatballs for approx. 3 minutes. Add the garlic and leek and sauté them briefly. Deglaze with the wine. Add the broth and simmer the soup over low heat for approx. 15 minutes. Season with salt and pepper. If you like, add the rice to the soup. Finely chop the parsley and sprinkle it over the soup. You can accompany it with corn rolls. You may be interested to read Moroccan coffee recipe/ healthy yogurt cake.