Meatball Stew Soup

  • Preparation 30 MIN
    Cooking 20 MIN
  • Servings 8
  • Freezes
Households all over the province of Quebec serve sumptuous ragoût de boulettes on December 25 (the literal translation, meatball stew, doesn’t do it justice). To give the old-school recipe a new spin, Ricardo transformed it into a soup. With Christmasy spices, pork meatballs and broth, a new tradition was born. To make it even more festive, they served the soup in a handsome tureen and ladled it out at the table.



  1. With the rack in the top position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
  2. In a bowl, combine the meat, bread crumbs, egg and mustard. Season with salt and pepper. Working with lightly oiled hands, shape each meatball using 1 tsp (5 ml) of the meat mixture. Place on the prepared sheet.
  3. Bake for 5 minutes or until the meatballs are golden brown. Set aside.
  4. Meanwhile, place the spices in a tea strainer or wrap in two layers of cheesecloth. Set aside.
  5. In a pot over medium-high heat, soften the vegetables and garlic in the butter. Add the broth and spice mixture. Bring to a boil, then simmer for 10 minutes. Add the meatballs and continue cooking for 5 minutes. Remove the spices.

To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.