Veal-Cheek Meat Balls and Pea Soup



1 small piece smoked applewood bacon

2 tbsp butter

1 onion, chopped

1 clove garlic

1 bunch thyme

1 tsp cumin

2 cups peas

1 peeled potato, diced

2 cups chicken stock

1 cup heavy cream


salt and pepper


Brown bacon on medium heat then turn down heat. Add butter with onion, garlic, thyme, and cumin then cook without color. Add peas and potatoes, then cover with chicken stock and simmer until cooked. When peas and potatoes are cooked through, add cream and blend with a little spinach to add color. Pass through a strainer and season with salt and pepper.

Meat Balls


1 chopped shallot

1 clove garlic

1 sprig thyme

1/4 cup minced veal cheek

2 tbsp chopped parsley


Sweat shallots, garlic, and thyme on low heat until cooked, then cool. Add to minced veal with chopped parsley. Roll mince into small meatballs and cook in a pan until cooked through. When ready to serve, heat up meatballs and place in center of soup bowl. Add hot soup and garnish with a little chopped parsley.

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