Colorful meatball soup

Ingredients for 4 servings:

• 1 leek(s)
• 4 carrots
• 3 zucchinis
• 2 tomatoes
• 2 tbsp green olives, pitted
• 500 g minced beef
• some salt and colorful pepper from the mill
• 1 tsp mustard
• 1 egg(s)
• ½ tsp thyme
• 1 tbsp olive oil
• 1 bay leaf
• 2 tsp lovage
• 1 liter vegetable broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean and wash the leeks and zucchini, peel and wash the carrots; slice all the vegetables diagonally. Blanch the tomatoes in boiling water, let them stand briefly, then rinse, peel, and quarter them. Finely chop the olives and knead the minced meat with the olives, salt, pepper, mustard, egg, and thyme. With moistened hands, form the minced meat into small dumplings. Heat olive oil in a saucepan and lightly fry the meatballs on all sides, then remove and set aside. Sauté the leeks and carrots in the frying fat and season. Add the bay leaf and lovage. Pour in the stock and simmer the soup for about 5 minutes. Then add the tomatoes and zucchini and simmer for another 5 minutes. Add the meatballs to the soup and simmer for another 5 minutes. Season the soup with salt and pepper.