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🍲 Vegetable Noodle Soup with Fried Meatballs

626 kcal · 30 min · 4 servings

Ingredients

• 2 slices toast bread (from the day before)
• 5 tbsp heavy cream (at least 30% fat content)
• 1 clove of garlic
• 400 g mixed minced meat
• 1 large egg
• 1 tbsp chopped parsley
• 0.5 tbsp chopped rosemary
• lemon zest
• breadcrumbs (as needed)
• salt
• pepper (from the mill)
• 2 tbsp butter
• 1 large onion
• 200 g leek
• 150 g carrots
• 100 g zucchini
• 1 tbsp sunflower oil
• 800 ml vegetable broth
• 200 g pasta (e.g. Castellane)
• ground nutmeg
• 1 tbsp chopped parsley (for garnish)

Instructions

1. 1. Pour the cream over the toast slices and let the bread soak for a short time.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Squeeze the soaked toast bread well so that it is no longer wet.
4. 4. Mix the minced meat with the egg, the chopped garlic, the squeezed bread, the parsley, the rosemary, and the lemon zest.
5. 5. Knead the meat mixture well until it is homogeneous.
6. 6. If the dough is too soft, add some breadcrumbs.
7. 7. Season the mixture with salt and pepper.
8. 8. Form small balls from the meat mixture.
9. 9. Heat the butter in a pan.
10. 10. Fry the meatballs in batches, searing them well on all sides.
11. 11. Fry the balls for about 3 minutes.
12. 12. Remove the meatballs from the pan.
13. 13. Let the meatballs drain on kitchen paper.
14. 14. Cook the noodles in plenty of salted water until al dente.
15. 15. Drain the noodles.
16. 16. Set the noodles aside.
17. 17. Add the meatballs to the soup.
18. 18. Let the meatballs cook in the soup for about 10 minutes on low heat.
19. 19. Add the noodles to the soup at the end of the cooking time.
20. 20. Season the soup with salt, pepper, and ground nutmeg.
21. 21. Serve the soup in soup plates.
22. 22. Garnish the soup with chopped parsley.

Nutrition per serving

• kcal: 626
• Protein: 32 g · Fett/Fat: 32 g · Carbs: 53 g