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🍽️ Hearty Vegetable Soup with Meatballs

351 kcal · 30 min · 4 servings

Ingredients

• 1.5 l meat broth (homemade or instant)
• 200 g carrots
• 200 g kohlrabi
• 200 g potatoes
• 1 stalk celery
• 150 green beans
• 2 tomatoes
• 1 day-old roll
• 1 shallot
• 1 tbsp butter
• 150 g ground meat
• 2 tbsp parsley (finely chopped)
• 1 egg
• 1 egg yolk
• 1 tbsp flour
• salt (pepper)
• nutmeg

Instructions

1. 1. Peel the carrots, kohlrabi, and potatoes and wash them thoroughly.
2. 2. Cut the peeled vegetables into bite-sized pieces.
3. 3. Wash the beans, trim the ends, and cut them in half.
4. 4. Wash the celery, remove tough parts, and cut it into small cubes.
5. 5. Wash the tomatoes, cut them into quarters, remove the core, and slice them into wedges.
6. 6. Add the vegetables (except the tomatoes) to the meat broth.
7. 7. Let the vegetables cook in the broth for about 20 minutes.
8. 8. Add the tomato wedges during the last 5 minutes of cooking time.
9. 9. Soak the bread rolls in some water.
10. 10. Peel the shallot and chop it finely.
11. 11. Sauté the chopped shallot in hot butter until translucent.
12. 12. Squeeze the soaked bread roll well to remove excess water.
13. 13. Mix the minced meat with the squeezed bread roll, parsley, salt, pepper, nutmeg, flour, shallot, egg, and egg yolk.
14. 14. Work the mixture into a homogeneous minced meat dough.
15. 15. Moisten your hands and form small, walnut-sized meatballs from the dough.
16. 16. Place the meatballs into boiling salted water.
17. 17. Let the balls cook at a simmer for 8 minutes.
18. 18. Avoid vigorous boiling so the meatballs do not fall apart.
19. 19. Season the vegetable soup with salt and pepper to taste.
20. 20. Serve the soup onto plates.
21. 21. Add the cooked meatballs to the soup.

Nutrition per serving

• kcal: 351
• Protein: 20 g · Fett/Fat: 14 g · Carbs: 35 g