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🍽️ Veal Meatball Soup in Rich Beef Broth

335 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 125 ml lukewarm milk
• 300 g veal mince
• 2 eggs
• salt
• pepper (from the mill)
• nutmeg
• 0.5 bunch chives (approx. 15 g)
• 1.2 l beef broth

Instructions

1. 1. Cut the bread roll into small cubes.
2. 2. Pour the lukewarm milk over the bread cubes.
3. 3. Let the bread soak in the milk for 10 to 15 minutes.
4. 4. Squeeze the soaked bread well to remove excess milk.
5. 5. Place the veal mince in a bowl.
6. 6. Add the egg and the squeezed bread to the meat.
7. 7. Season the mixture with salt, pepper, and a pinch of ground nutmeg.
8. 8. Mix everything into a uniform mixture.
9. 9. Wash the chives under running water.
10. 10. Shake the chives dry.
11. 11. Cut the chives into fine rings.
12. 12. Heat the beef broth in a pot.
13. 13. Use two teaspoons to shape small balls from the meat mixture.
14. 14. Gently drop the meatballs into the hot broth.
15. 15. Cook the dumplings until they are fully done.
16. 16. Ladle the broth with the dumplings into pre-warmed soup bowls.
17. 17. Garnish the dish with fresh chive rings.
18. 18. Serve the soup immediately.

Nutrition per serving

• kcal: 335
• Protein: 17 g · Fett/Fat: 25 g · Carbs: 11 g