Meatball and Vegetable Soup

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1/3 cup chopped fresh parsley
• 1 tablespoon (or more) Worcestershire sauce
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 large red-skinned potatoes, cut into 1/2-inch pieces
• 2 large carrots, peeled, cut into 1/2-inch pieces
• 2 medium leeks (white and pale green parts only), chopped
• 1 large rutabaga, peeled, cut into 1/2-inch pieces
• 3 14 1/2-ounce cans beef broth
• 1 28-ounce can diced tomatoes

1. Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well.
2. Form mixture into 1-inch balls.
3. Heat oil in heavy large pot or Dutch oven over medium heat.
4. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes.
5. Transfer to bowl after each batch.
6. Pour off all but 3 tablespoons drippings from pot.
7. Add potatoes, carrots, leeks and rutabaga; saute 5 minutes.
8. Add broth and tomatoes with their juices.
9. Return meatballs and any collected juices to pot.
10. Bring to boil over high heat.
11. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes.
12. Season with more Worcestershire sauce, if desired and salt and pepper.

ground pork, ground beef, parsley, worcestershire sauce, salt, black pepper, vegetable oil, redskinned potatoes, carrots, leeks, beef broth, tomatoes

Taken from www.epicurious.com/recipes/food/views/meatball-and-vegetable-soup-1924 (may not work)