Root Vegetable Soup with Meatballs

Ingredients

• 0.3 tsp pepper black freshly ground
• 2 tablespoons butter 
• 1 tablespoon chives minced plus more for garnish
• 1 tablespoon flat parsley minced
• 0.5 pound ground pork 
• 5 cups chicken broth reduced-sodium
• 1 medium onion chopped
• 1.5 lbs parsnips peeled chopped
• 3 tablespoons pecorino cheese finely grated
• 2 teaspoons salt divided
• 1 lb turnip peeled chopped

Equipment

• bowl
• frying pan
• pot
• blender
• slotted spoon

Directions

1. Melt butter in a medium pot over medium-high heat.
2. Add onion and 1/2 tsp. salt. Cook, stirring, until soft, about 2 minutes.
3. Add turnips, parsnips, broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are tender, 10 to 15 minutes.
4. Meanwhile, combine pork, 1 tbsp. chives, parsley, cheese, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.
5. Mix gently to combine. Form into 36 balls, about 1 tsp. each, and set aside.
6. Whirl soup in a blender until smooth (in batches if necessary). Return to pot and keep warm over low heat.
7. In a wide, shallow pan, bring at least 2 in. of water to a boil and add remaining 1 tsp. salt.
8. Add meatballs and cook until they float to the surface and are cooked through (test one to be sure), about 4 minutes.
9. Transfer to a warm plate with a slotted spoon.
10. Divide soup among 6 bowls. Top each bowl with 6 meatballs and sprinkle with additional chives and pepper.
11. Serve hot.