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🍽️ Creamy Brussels Sprout Soup with Crispy Meatballs

454 kcal · 30 min · 4 servings

Ingredients

• 600 g Brussels sprouts
• 2 onions
• 1 tsp ghee
• 750 ml meat broth
• salt, pepper from the mill
• 1 pinch ground nutmeg
• 150 g crème fraîche
• 1 bunch chives
• 1 clove garlic
• 1 bread roll
• 300 g mixed minced meat
• 3 tbsp sunflower oil

Instructions

1. 1. Rinse the Brussels sprouts under running water.
2. 2. Remove any wilted or yellow leaves from the Brussels sprouts.
3. 3. Peel one onion.
4. 4. Cut the onion into very small cubes.
5. 5. Heat ghee in a large pot.
6. 6. Fry the onion cubes in the hot fat.
7. 7. Cook the onions until they are soft and translucent.
8. 8. Add the washed Brussels sprouts to the pot.
9. 9. Pour the meat broth over the vegetables.
10. 10. Bring the soup to a boil.
11. 11. Season the soup with salt and pepper.
12. 12. Reduce the heat to medium.
13. 13. Let the soup simmer for 12 to 15 minutes.
14. 14. Check if the vegetables are tender but still firm.
15. 15. Stir the crème fraîche into the hot soup.
16. 16. Season the soup with nutmeg.
17. 17. Finally, adjust the amount of salt and pepper.
18. 18. Rinse the chives under cold water.
19. 19. Shake the chives dry.
20. 20. Cut the chives into fine rings.
21. 21. Peel the second onion.
22. 22. Peel the garlic clove.
23. 23. Mince the onion and garlic very finely.
24. 24. Place the bread roll in lukewarm water.
25. 25. Squeeze the soaked bread roll well.
26. 26. Break the bread into small pieces.
27. 27. Put the minced meat into a bowl.
28. 28. Add the chopped onion to the meat.
29. 29. Add the chopped garlic to the meat.
30. 30. Take half of the chive rings.
31. 31. Add half of the chives to the meat.
32. 32. Add the bread pieces to the meat.
33. 33. Knead the meat mixture well.
34. 34. Make sure the mixture is uniform.
35. 35. Shape small balls from the meat mixture.
36. 36. Heat oil in a frying pan.
37. 37. Fry the meatballs in the hot oil.
38. 38. Brown the balls on all sides.
39. 39. Add the finished meatballs to the soup.
40. 40. Sprinkle the soup with the remaining chive rings.
41. 41. Serve the soup hot.

Nutrition per serving

• kcal: 454
• Protein: 25 g · Fett/Fat: 32 g · Carbs: 17 g