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🍝 Vegetable Noodle Stew with Meatballs

677 kcal · 30 min · 4 servings

Ingredients

• 0.25 Savoy cabbage
• 2 Carrots
• 1 stalk Leek
• 3 stalks Celery
• 1 Parsley root
• 1 Onion
• 300 g fresh frying sausage
• 1 tbsp Rapeseed oil
• 1 l Chicken broth
• 200 g short pasta (e.g. Ricciole or Caserecce)
• Salt
• 1 tbsp chopped Thyme
• 2 tbsp chopped Parsley
• Pepper (from the mill)
• 2 tbsp Soy sauce
• 1 dash Lemon juice

Instructions

1. 1. Wash the vegetables thoroughly.
2. 2. Peel the vegetables if necessary.
3. 3. Cut the savoy cabbage into thin strips.
4. 4. Slice the carrots.
5. 5. Slice the leek.
6. 6. Slice the celery.
7. 7. Slice the parsley root.
8. 8. Peel the onion.
9. 9. Dice the onion coarsely.
10. 10. Squeeze the meat mixture out of the sausage.
11. 11. Form small meatballs from the meat mixture.
12. 12. Heat the oil in a large pot.
13. 13. Fry the meatballs on all sides.
14. 14. Remove the meatballs from the pot.
15. 15. Sauté the onion in the frying fat.
16. 16. Sauté the celery in the frying fat.
17. 17. Sauté the carrots in the frying fat.
18. 18. Sauté the parsley root in the frying fat.
19. 19. Pour in the broth.
20. 20. Let the soup simmer gently for about 15 minutes.
21. 21. Add the leek to the soup.
22. 22. Add the savoy cabbage to the soup.
23. 23. Let the soup cook for another 5 minutes.
24. 24. Bring plenty of water to a boil and add salt.
25. 25. Cook the noodles al dente.
26. 26. Drain the noodles.
27. 27. Return the meatballs to the stew.
28. 28. Add the noodles to the stew.
29. 29. Add the thyme to the stew.
30. 30. Add the parsley to the stew.
31. 31. Let the ingredients steep in the stew for 5 minutes.
32. 32. Season the soup with salt.
33. 33. Season the soup with pepper.
34. 34. Season the soup with soy sauce.
35. 35. Season the soup with lemon juice.
36. 36. Serve the soup with the meatballs in soup plates.

Nutrition per serving

• kcal: 677
• Protein: 37 g · Fett/Fat: 38 g · Carbs: 47 g