Bean soup with meatballs

Ingredients for 4 servings:

• 1 kg minced meat (beef)
• 250 g green beans (frozen)
• 3 potatoes
• 1 bunch of soup vegetables (carrot, celery, leek – also frozen)
• salt and pepper
• n. B. savory
• 1.2 liters of water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fast, easy and affordable!

First, bring a pot with approximately 1.2 liters of water (season with salt and pepper) to a boil and bring the water to a boil. Peel the carrots and cut into small pieces. Clean and wash the leeks, removing the outer skin. Halve them lengthwise and cut into small slices. Also clean the celery, trimming off the outer skin and cutting them into small pieces. Peel the potatoes and cut them into small cubes or pieces. Season the ground meat with salt and pepper and mix well. Then form them into small balls by hand (wet your hands with cold water). Once the water boils, add the meatballs to the water and add the soup vegetables. Let the whole thing simmer for about 30 minutes. Then add the potato pieces and the frozen beans. Let it simmer for another 10-15 minutes. Season to taste with salt, pepper, savory (if you like!), and perhaps a little marjoram. If it’s too bland, you can also season it with a little vegetable broth or Fondor. Serve hot. Tips: Another variation is to make this soup with beef instead of meatballs. It works roughly the same way – you need beef for the soup, and then cook it (but without potatoes and beans) for at least an hour. Then remove the meat, remove it from the bone, and cut it into small pieces. Add these back to the soup. Or you can use noodles instead of potatoes. I would always cook them in a separate pot and add them to the soup (or to each plate) at the table. Otherwise, the noodles tend to get mushy. The soup freezes well, and you can even reheat it from refrigerated the next day.