Households all over the province of Quebec serve sumptuous ragoût de boulettes on December 25 (the literal translation, meatball stew, doesn’t do it justice). To give the old-school recipe a new spin, Ricardo transformed it into a soup. With Christmasy spices, pork meatballs and broth, a new tradition was born. To make it even more festive, they served the soup in a handsome tureen and ladled it out at the table.
Ингредиенты
- 3/4 lb (340 g) lean ground pork
- 1/4 cup (30 g) bread crumbs
- 1 egg
- 1/2 tsp (2.5 ml) Dijon mustard
- 1/2 tsp juniper berries
- 1/2 tsp black peppercorns
- 1/4 tsp ground nutmeg
- 2 bay leaves
- 2 whole cloves
- 1 cinnamon stick, about 1 inch (2.5 cm) long
- 1 onion, thinly sliced
- 2 celery stalks, thinly sliced
- 2 carrots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tbsp butter
- 5 cups (1.25 litres) chicken broth
Инструкция
- With the rack in the top position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- In a bowl, combine the meat, bread crumbs, egg and mustard. Season with salt and pepper. Working with lightly oiled hands, shape each meatball using 1 tsp (5 ml) of the meat mixture. Place on the prepared sheet.
- Bake for 5 minutes or until the meatballs are golden brown. Set aside.
- Meanwhile, place the spices in a tea strainer or wrap in two layers of cheesecloth. Set aside.
- In a pot over medium-high heat, soften the vegetables and garlic in the butter. Add the broth and spice mixture. Bring to a boil, then simmer for 10 minutes. Add the meatballs and continue cooking for 5 minutes. Remove the spices.
