← All recipes

🍽️ Herb meatballs in hearty bean ragout

508 kcal · 30 min · 4 servings

Ingredients

• 500 g mixed minced meat
• 2 tbsp oil
• 2 onions
• 2 tbsp chopped mixed herbs
• 2 eggs
• 1 tbsp mustard
• 3 tbsp breadcrumbs
• 1 sprig rosemary
• 1 stalk lovage
• 250 g green beans
• 100 g broad beans
• 1 carrot
• 250 g potatoes
• 250 g peeled tomatoes (can)
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onions.
2. 2. Finely dice one onion.
3. 3. Slice the second onion into thin strips.
4. 4. Wash the green beans.
5. 5. Remove the ends of the beans.
6. 6. Cut the beans in half crosswise.
7. 7. Peel the carrots.
8. 8. Cut the carrots into small cubes.
9. 9. Peel the potatoes.
10. 10. Halve or quarter the potatoes.
11. 11. Slice the potatoes thinly.
12. 12. Fry the onion strips in hot oil.
13. 13. Add the remaining vegetables.
14. 14. Sweat the vegetables briefly.
15. 15. Pour in the broth.
16. 16. Add the peeled tomatoes.
17. 17. Add the rosemary.
18. 18. Add the lovage.
19. 19. Season with salt and pepper.
20. 20. Simmer the soup covered.
21. 21. Simmer for 20 to 25 minutes.
22. 22. Place the minced meat in a bowl.
23. 23. Add the finely diced onion.
24. 24. Add the mustard.
25. 25. Add the chopped herbs.
26. 26. Add the breadcrumbs.
27. 27. Add the eggs.
28. 28. Season with salt and pepper.
29. 29. Mix the meat mixture well.
30. 30. Taste the meat mixture.
31. 31. Form 20 small meatballs.
32. 32. Bring water to a boil and salt it.
33. 33. Boil the meatballs in the boiling water.
34. 34. Cook for 8 to 10 minutes.
35. 35. Remove the meatballs.
36. 36. Place the meatballs on top of the bean soup.
37. 37. Garnish the soup with parsley.
38. 38. Sprinkle the soup with Parmesan.
39. 39. Serve the soup.

Nutrition per serving

• kcal: 508
• Protein: 34 g · Fett/Fat: 29 g · Carbs: 27 g