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🍲 Hearty Pumpkin and Potato Soup with Meatballs

398 kcal · 30 min · 4 servings

Ingredients

• 1 small Hokkaido pumpkin (600 g each)
• 250 g waxy potatoes
• 1 zucchini
• 1 onion
• 2 tbsp rapeseed oil
• 1 l vegetable broth
• 0.25 tsp dried oregano
• salt
• pepper
• 400 g ground beef
• 0.25 tsp paprika powder
• 1 egg
• 3 tbsp whole wheat breadcrumbs (15 g each)
• 1 bunch chives (20 g each)

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the inside including the seeds.
4. 4. Cut the flesh into small cubes.
5. 5. Peel the potatoes.
6. 6. Wash the zucchini.
7. 7. Cut the zucchini into cubes as well.
8. 8. Peel the onion.
9. 9. Chop the onion finely.
10. 10. Heat one tablespoon of oil in a large pot.
11. 11. Add the pumpkin, potatoes, and onions to the pot.
12. 12. Sauté the vegetables for five minutes.
13. 13. Pour in the broth.
14. 14. Let the soup simmer for about twenty minutes over low heat.
15. 15. Add the zucchini.
16. 16. Cook the zucchini for another five minutes.
17. 17. Season everything with oregano, salt, and pepper.
18. 18. Mix the ground meat with paprika powder.
19. 19. Add one egg and breadcrumbs.
20. 20. Form twelve small balls from the mixture.
21. 21. Heat the remaining oil in a frying pan.
22. 22. Fry the meatballs for eight to ten minutes over medium heat.
23. 23. Turn the balls until browned on all sides.
24. 24. Wash the chives.
25. 25. Shake the chives dry.
26. 26. Cut the chives into fine rings.
27. 27. Adjust the seasoning of the stew to your liking.
28. 28. Serve the soup with the meatballs on plates.
29. 29. Garnish everything with the chive rings.

Nutrition per serving

• kcal: 398
• Protein: 27 g · Fett/Fat: 21 g · Carbs: 24 g