Green bean stew with meatballs

Ingredients for 5 servings:

• 500 g broad beans
• 350 g waxy potatoes, diced
• 150 g carrot(s), diced
• 100 g parsley root(s), finely diced
• 100 g leek, finely sliced
• 100 g shallot(s), finely diced
• 1.2 liters of unsalted vegetable broth or stock
• 1 tbsp, heaped celery leaves, dried, shredded
• 1 tbsp, heaped parsley leaves, dried, shredded
• 1 tbsp savory, dried, shredded
• n. B. Salt
• 500 g minced meat, mixed
• 3 shallots, finely diced
• 1 clove(s) garlic, finely diced
• 1 egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice powder
• n. B. Salt
• little fat for the roasting pan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

quick and easy to prepare

Mix all the ingredients for the meatballs, knead into a dough, and let it rest for 10 minutes. Then form into small balls, brown them in a greased roasting pan, tossing them several times, then remove the fat from the pan with kitchen paper, and finally cover and keep warm. Clean all the root vegetables and shallots, cut them into small cubes, and fry them in the frying fat until they begin to brown. Deglaze with the stock, stir in the shredded herbs and pepper, and season with salt. Wash the beans, remove and discard the stems and tips of the beans, chop the beans, and stir them into the soup. Simmer the soup in a covered roasting pan for about 15 minutes, then fold in the meatballs and simmer for another 10 minutes. Finally, before serving, season again with salt if necessary.