Potato & Leek Soup with Mini Veal & Ricotta Meatballs

The perfect mix of creamy warm soup topped with the most delicious savory veal meatballs! It truly is comfort food at it's best.



  • 2 tbsp butter
  • 2 leeks, trimmed, washed, and thinly sliced
  • 2 large carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 large yellow potatoes, peeled and cubed
  • 2 large, sweet potatoes, peeled and cubed
  • 1 tbsp salt
  • ½ tsp pepper
  • 2L vegetable stock
  • 1/4 cup 35 % cooking cream
  • Fresh tarragon leaves to garnish
  • Extra virgin olive oil to garnish

Mini Meatballs

  • 250g ground veal
  • ¼ cup ricotta
  • ¼ cup Parmigiano Reggiano cheese, grated
  • 1 tsp onion powder
  • 2 tsp tarragon, finely chopped
  • ½ tsp salt
  • ½ tsp pepper


  • Pre-heat the oven to 375 degrees F.
  • In a large Dutch oven or stockpot, heat the butter on medium high heat. Add in the leeks, carrots, and celery. Cook for about 6-8 minutes or until they have softened. Add in the garlic, potatoes, and sweet potatoes, season with salt and pepper. Cook for an additional 5 minutes.
  • Cover with vegetable stock and allow it to come to a boil. Reduce the heat and let it simmer for about 40-45 minutes or until the potatoes are fork tender. Close the heat.
  • While the soup is cooking in a medium sized bowl combine the ground veal, ricotta, Parmigiano Reggiano cheese, onion powder, tarragon, salt, and pepper. Using clean hands mix until everything is well combined. To portion, use a teaspoon measure and lightly roll with your hands to shape. Place on a parchment lined baking sheet and bake in the oven for 20 minutes.
  • Using a hand blender; blend the soup until it is creamy in texture. On medium high heat, add in the cream and cook for an additional 2-3 minutes, taste for seasoning, and adjust if necessary.
  • Plate the soup in individual bowls, then top with 5-7 mini veal meatballs, garnish with fresh tarragon and extra virgin olive oil.

Tag: Soup

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