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🍽️ Vegetable Soup with Cheese Balls

465 kcal · 30 min · 4 servings

Ingredients

• 100 g Alpine cheese
• 60 g cold butter
• 1 egg
• 75 g spelt wholemeal flour
• salt
• pepper
• 4 bell peppers (2 red and 2 yellow)
• 1 eggplant
• 2 onions
• 2 tbsp olive oil
• 0.5 tsp curry powder
• 1 l vegetable broth
• 2 sprigs fresh oregano
• salt
• pepper

Instructions

1. 1. Grate the cheese finely.
2. 2. Mix the grated cheese with the butter, the egg, and the flour.
3. 3. Knead the ingredients into a smooth dough.
4. 4. Make sure the dough is easy to shape.
5. 5. Season the dough with salt and pepper.
6. 6. Place the dough in a bowl.
7. 7. Cover the bowl.
8. 8. Place the bowl in the refrigerator for 1 hour.
9. 9. Wash the bell peppers.
10. 10. Halve the bell peppers.
11. 11. Remove the seeds from the bell peppers.
12. 12. Clean the eggplant.
13. 13. Wash the eggplant.
14. 14. Peel the onions.
15. 15. Cut all the vegetables into cubes.
16. 16. Heat the oil in a pot.
17. 17. Sauté the vegetables for 2 minutes over medium heat.
18. 18. Stir the curry into the vegetables.
19. 19. Deglaze the vegetables with the broth.
20. 20. Let the soup simmer for 3 minutes over medium heat.
21. 21. Reduce the heat.
22. 22. Shape walnut-sized balls from the cheese mixture.
23. 23. Add the cheese balls to the soup.
24. 24. Let the balls cook for 10 minutes over very low heat.
25. 25. Avoid letting the soup boil again.
26. 26. Wash the oregano.
27. 27. Shake the oregano dry.
28. 28. Tear the oregano into small pieces.
29. 29. Season the soup with salt and pepper to taste.
30. 30. Distribute the soup onto bowls.
31. 31. Sprinkle the soup with the oregano.
32. 32. Serve the soup.

Nutrition per serving

• kcal: 465
• Protein: 16 g · Fett/Fat: 32 g · Carbs: 29 g