John Myers
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Bell Pepper Soup with Meatballs
The perfect bell pepper soup with meatballs recipe with a picture and simple step-by-step instructions.
- 1 Yellow peppers
- 1 Red peppers
- 1 tbsp Extra virgin olive oil
- 500 ml Tomato juice
- 400 ml Vegetable broth hot
- 200 g Mixed minced meat – only ground beef for weight loss
- 0,5 Fresh onion
- Italian herbs
- Sea salt from the mill
- Black pepper from the mill
- Rose paprika powder
- 1 Organic egg
The soup:
- Wash the two peppers, cut them in half and remove the seeds and the white walls. Now quarter again and then cut across into fine strips.
- Heat the oil in a saucepan and sauté the pepper strips in it (approx. 4-5 min.).
- Now pour in the tomato juice and vegetable stock and briefly bring to the boil. Reduce the heat and simmer for a few minutes.
- Season well with salt, pepper and hot paprika powder.
The meatballs:
- Mix the minced meat with the egg, diced onion, pepper, salt and the Italian herbs and form small balls.
- Heat the oil in a small pan and fry the balls all over. Add to the soup.
- Put the soup in pre-warmed, deep plates and garnish with basil.
- If you don’t want to lose weight at night, you can add a crispy garlic or herb butter baguette to it. Enjoy the meal!
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