250 g ground pork 1/2 lb
250 g ground beef 1/2 lb
75 ml parsley, chopped 1/3 cup
15 ml worcestershire sauce 1 tbsp
3 ml salt 3/4 tsp
2 ml black pepper 1/2 tsp
15 ml vegetable oil 2 tbsp
2 potatoes, cubed
2 carrots, sliced
2 leeks, chopped
1 rutabaga, cubed
1.25 L beef broth 5 cup
1 can diced tomatoes (28 oz / 796 ml)
Combine pork, beef, parsley, worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1 inch (2.5 cm) balls. Heat oil in heavy large pot over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch. Pour off all but 3 tablespoons (45 ml) drippings from pot. Add potatoes, carrots, leeks and rutabaga; saute 5 minutes. Add broth and tomatoes with their juices. Return meatballs to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more worcestershire sauce, if desired, and salt and pepper.
Serves 6