← All recipes

🍲 Bretonian Vegetable Soup with Meatballs

461 kcal · 30 min · 4 servings

Ingredients

• 1 l vegetable broth
• 1 onion
• 200 g carrots
• 200 g cauliflower florets
• 200 g potatoes
• 100 g peas (frozen)
• 2 tbsp olive oil
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• 1 stale roll
• 1 shallot
• 1 tbsp butter
• 400 g minced meat (mixed)
• 2 tbsp freshly chopped parsley
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• 1 tbsp flour
• 1 egg
• parsley (for garnish)

Instructions

1. 1. Peel the onion and chop it very finely.
2. 2. Peel the carrots and slice them into rounds.
3. 3. Wash the cauliflower florets and let them drain well.
4. 4. Peel the potatoes and cut them into small cubes.
5. 5. Heat the oil in a large pot.
6. 6. Sauté the chopped onion in the hot oil until translucent.
7. 7. Add all the prepared vegetables (except the peas) to the pot.
8. 8. Sauté the vegetables briefly with the onion.
9. 9. Deglaze the vegetables with the broth.
10. 10. Bring the soup to a boil.
11. 11. Reduce the heat and let the soup simmer gently for 10 to 15 minutes.
12. 12. Season the soup with salt, pepper, and nutmeg.
13. 13. Place the bread roll in a bowl of cold water.
14. 14. Peel the shallot and chop it finely.
15. 15. Heat the butter in a small frying pan.
16. 16. Sauté the shallot in the hot butter until translucent.
17. 17. Squeeze the soaked bread roll well so that no water remains.
18. 18. Add the minced meat, the squeezed bread roll, the parsley, salt, pepper, nutmeg, flour, the shallot, the egg, and the egg yolk to a large bowl.
19. 19. Knead all ingredients into a homogeneous minced meat dough.
20. 20. Moisten your hands with a little water.
21. 21. Form small meatballs the size of walnuts.
22. 22. Add the meatballs and the peas to the simmering soup.
23. 23. Let the meatballs cook through over low heat for about 8 minutes.
24. 24. Serve the soup garnished with fresh parsley.

Nutrition per serving

• kcal: 461
• Protein: 28 g · Fett/Fat: 27 g · Carbs: 27 g