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🍲 Crispy Meatballs in Risoni Soup

658 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 50 g parmesan
• 0.5 bunch parsley (10 g)
• 500 g ground beef
• 50 g whole wheat breadcrumbs
• pepper
• 1 onion
• 350 g palm cabbage or savoy cabbage
• 2 tbsp olive oil
• 1.5 l chicken broth
• 300 g risoni (rice pasta)
• salt
• 1 handful dill tips (5 g)

Instructions

1. 1. Peel the garlic clove and chop it into tiny cubes.
2. 2. Grate the cheese using a fine grater.
3. 3. Wash the parsley and pat it dry with a kitchen towel.
4. 4. Finely chop the parsley.
5. 5. Place the minced meat into a bowl.
6. 6. Add the diced garlic, breadcrumbs, grated cheese, and chopped parsley to the meat.
7. 7. Season the meat mixture with pepper.
8. 8. Shape the mixture into twelve small balls.
9. 9. Place the meatballs on a baking sheet.
10. 10. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for convection or gas level 2 to 3).
11. 11. Bake the meatballs in the oven for about 25 minutes.
12. 12. Peel the onion and dice it finely.
13. 13. Remove the tough stems from the palm cabbage and wash the leaves.
14. 14. Cut the palm cabbage leaves into bite-sized pieces.
15. 15. Heat olive oil in a pot.
16. 16. Sauté the onions and palm cabbage for 3 to 4 minutes over medium heat.
17. 17. Pour the broth into the pot.
18. 18. Bring the soup to a boil.
19. 19. Add the risoni (small, noodle-shaped rice products) to the boiling soup.
20. 20. Let the soup simmer for 7 to 8 minutes over low heat.
21. 21. Finally, season the soup with salt and pepper.
22. 22. Wash the dill tips and shake them dry.
23. 23. Add the cooked meatballs to the soup.
24. 24. Add the fresh dill to the soup.
25. 25. Pour the roasting fat from the baking sheet into the soup if you like, to add more flavor.
26. 26. Serve the soup in bowls or fill it into a thermos flask.

Nutrition per serving

• kcal: 658
• Protein: 45 g · Fett/Fat: 33 g · Carbs: 45 g