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🍽️ Hearty Vegetable Soup with Meatballs

532 kcal · 30 min · 4 servings

Ingredients

• 300 g carrots
• 600 g savoy cabbage
• 1 onion
• 2 tbsp butter
• 1 tsp sugar
• 1.5 l vegetable broth
• 1 slice toast bread
• 1 shallot
• 300 g minced meat (mixed)
• 0.5 tsp paprika powder (sweet)
• 1 tsp oregano
• salt
• pepper (from the mill)
• 2 tbsp rapeseed oil
• 125 g bow-tie pasta
• 1 can corn (425 g)

Instructions

1. 1. Peel the carrots and slice them into thin rounds.
2. 2. Remove the outer leaves from the Savoy cabbage and wash it.
3. 3. Quarter the cabbage, remove the tough core, and slice the leaves into thin strips.
4. 4. Peel the onion and dice it finely.
5. 5. Heat the butter in a large pot.
6. 6. Sauté the onions until they become translucent.
7. 7. Sprinkle the sugar over them and let it caramelize slightly.
8. 8. Add the Savoy cabbage and carrots and sauté them together.
9. 9. Deglaze the vegetables with the broth.
10. 10. Bring the mixture to a boil.
11. 11. Let the pot simmer on medium heat for about 20 minutes.
12. 12. Soak the toast in a little water.
13. 13. Finely dice the shallot.
14. 14. Place the shallot and the minced meat in a bowl.
15. 15. Squeeze out the soaked toast and add it to the meat.
16. 16. Season the mixture with paprika, oregano, salt, and pepper.
17. 17. Knead the ingredients well together.
18. 18. Form small balls from the mixture using wet hands.
19. 19. Fry the meatballs in hot oil in a pan until golden brown on all sides.
20. 20. Cook the pasta in boiling salted water until al dente.
21. 21. Drain the corn.
22. 22. Add the meatballs, pasta, and corn to the vegetable pot.
23. 23. Let everything steep for a short time.
24. 24. Season the soup with salt and pepper to taste.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 532
• Protein: 27 g · Fett/Fat: 26 g · Carbs: 47 g