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🍲 Clear vegetable soup with two types of meatballs

603 kcal · 30 min · 4 servings

Ingredients

• 500 g soup meat
• 500 g meat bones
• 1 onion
• salt
• 1 parsnip
• 2 carrots
• 200 g celeriac
• 0.5 stalk leek
• 1 tsp peppercorns
• 1 bay leaf
• 200 g fine veal mince
• 1 egg yolk
• 2 tbsp breadcrumbs
• salt
• pepper
• nutmeg
• 50 g beef marrow
• 1 egg (L)
• 60 g –70 g breadcrumbs
• 1 pinch organic lemon zest
• salt
• nutmeg
• 200 g cauliflower florets
• 1 small stalk leek
• 2 carrots
• 100 g green beans
• 200 g Brussels sprouts
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Rinse the soup meat and bones briefly under running water.
2. 2. Cut the onion in half.
3. 3. Place the onion halves cut-side down in a hot, dry pan.
4. 4. Fry the onions until they are golden brown.
5. 5. Place the meat and the fried onions in a large pot.
6. 6. Cover the ingredients with water.
7. 7. Bring the liquid to a boil.
8. 8. Reduce the heat and let the soup simmer gently for about 2.5 hours.
9. 9. Avoid vigorous boiling.
10. 10. Skim off the rising foam regularly at the beginning.
11. 11. Add some water if necessary to prevent the ingredients from drying out.
12. 12. Wash and clean the vegetables.
13. 13. Peel the vegetables.
14. 14. Cut the vegetables into small cubes.
15. 15. Add the prepared vegetables to the broth after about one hour of cooking time.
16. 16. Also add the peppercorns and the bay leaves.
17. 17. Mix the veal mince for the small meatballs with the egg yolk and breadcrumbs.
18. 18. Season the meat mixture with salt, pepper, and ground nutmeg.
19. 19. Moisten your hands slightly with water.
20. 20. Shape small balls from the meat mixture.
21. 21. Melt the marrow for the marrow dumplings over low heat.
22. 22. Strain the melted marrow through a fine sieve.
23. 23. Whisk the marrow with a whisk until it is frothy.
24. 24. Add the egg and the breadcrumbs.
25. 25. Season the marrow mixture with lemon juice, salt, and nutmeg.
26. 26. Let the marrow mixture rest for 30 minutes.
27. 27. Shape small balls from the marrow mixture.
28. 28. Cook the marrow dumplings in lightly boiling salted water for about 15 minutes.
29. 29. Add the veal meatballs after about 5 minutes of cooking the marrow dumplings.
30. 30. Cook both types of dumplings together until done.
31. 31. Remove both types of dumplings from the water.
32. 32. Let the dumplings drain.
33. 33. Rinse the cauliflower.
34. 34. Let the cauliflower drain well.
35. 35. Wash the leek.
36. 36. Clean the leek.
37. 37. Cut the leek into rings.
38. 38. Peel the carrots.
39. 39. Dice the carrots finely.
40. 40. Wash the beans.
41. 41. Trim the beans.
42. 42. Cut the beans in half or thirds.
43. 43. Wash the Brussels sprouts.
44. 44. Clean the Brussels sprouts.
45. 45. Make a cross-shaped cut at the stem end of the Brussels sprouts.
46. 46. Remove the meat and bones from the soup.
47. 47. Strain the broth through a cloth to clarify it.
48. 48. Remove the fat from the surface of the broth.
49. 49. Reduce the broth slightly if necessary.
50. 50. Season the broth to taste.
51. 51. Bring the broth back to a boil in the pot.
52. 52. Add the vegetables gradually.
53. 53. Cook the Brussels sprouts for approx. 12 minutes.
54. 54. Cook the beans for approx. 8 minutes.
55. 55. Cook the cauliflower for approx. 6 minutes.
56. 56. Cook the remaining vegetables for about 4 minutes.
57. 57. Reduce the heat during the cooking process.
58. 58. Do not let the soup boil vigorously anymore.
59. 59. Heat the dumplings through in the soup.
60. 60. Add the chopped parsley.
61. 61. Adjust the seasoning to taste.
62. 62. Serve the soup.

Nutrition per serving

• kcal: 603
• Protein: 48 g · Fett/Fat: 31 g · Carbs: 32 g