🍽️ Homemade Meatballs in Clear Vegetable Broth

Name: Homemade Meatballs in Clear Vegetable Broth
Total time: 30 min
Yield: 4 servings
Ingredients: 1 stale roll; 250 ml hot milk; 200 g minced veal (or veal mince); salt; pepper (from the mill); nutmeg; 1 bunch parsley; 750 g mixed fresh vegetables (cauliflower, savoy cabbage, green beans, peas, carrots, leek), cleaned and weighed; 1 onion; 2 tbsp butter; 1.2 l meat broth (instant or homemade); salt; pepper (from the mill); 60 g soup noodles (small, short and thin); parsley

294 kcal · 30 min · 4 servings

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Ingredients

1 stale roll
250 ml hot milk
200 g minced veal (or veal mince)
salt
pepper (from the mill)
nutmeg
1 bunch parsley
750 g mixed fresh vegetables (cauliflower, savoy cabbage, green beans, peas, carrots, leek), cleaned and weighed
1 onion
2 tbsp butter
1.2 l meat broth (instant or homemade)
salt
pepper (from the mill)
60 g soup noodles (small, short and thin)
parsley

Instructions

1. Slice the bread rolls into thick pieces.
2. Pour the hot milk over the bread slices in a deep plate.
3. Let the bread soak in the milk for half an hour.
4. Then squeeze the soaked bread well to remove excess liquid.
5. Place the squeezed bread into a bowl with the veal.
6. Season the mixture with salt, pepper, and nutmeg.
7. Wash the parsley and shake it dry.
8. Finely chop the parsley.
9. Knead the chopped parsley into the meat mixture.
10. Form small, uniform meatballs from the mixture.
11. Set the finished meatballs aside.
12. Clean and wash all the vegetables thoroughly.
13. Divide the cauliflower into small florets.
14. Cut the savoy cabbage into coarse pieces.
15. Trim the ends of the beans and break them into bite-sized pieces.
16. Shell the peas from their pods.
17. Slice the carrots into round pieces.
18. Slice the leek into thin rings.
19. Peel the onion and chop it finely.
20. Melt the butter in a large pot.
21. Sauté the chopped onion in the butter until translucent.
22. Deglaze the onions with the hot vegetable broth.
23. Bring the broth to a boil.
24. Add the prepared vegetables to the boiling broth.
25. Simmer the vegetables over low heat, half-covered, for 10 to 15 minutes.
26. Add the noodles and the meatballs to the soup.
27. Let everything simmer gently for another 10 minutes.
28. Sprinkle fresh parsley leaves over the finished soup.

Nutrition per serving

kcal: 294
Protein: 18 g · Fett/Fat: 12 g · Carbs: 27 g