Meatball soup

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 3 m.-sized carrot(s)
• 5 small potatoes
• 1 onion(s)
• 100 ml tomato(s), pureed
• 1 handful of noodles (soup)
• 500 g minced beef
• 5 tbsp rice, raw
• 2 liters of broth
• 1 egg(s)
• 1 pot of natural yogurt, 150 g
• 1 lemon(s), juice
• 1 bunch of flat-leaf parsley
• Oil, for sautéing
• Flour
• Paprika powder
• savory
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious vegetable soup with meatballs and yogurt

Finely dice the bell peppers, onion, and carrots. Peel and dice the potatoes. Lightly sauté the vegetables in oil. Deglaze with the passata, then pour in the broth and bring to a boil. Mix the minced meat with the rice, paprika, savory, salt, and pepper, and form small dumplings. Coat the meatballs in flour and add to the soup. Add the soup noodles. The soup then needs to simmer for about 30-40 minutes, until the dumplings are tender. Add a little more broth if necessary. Mix the yogurt with the egg, lemon juice, and chopped parsley. Shortly before the end of the cooking time, mix a ladleful of hot broth with the yogurt mixture and then add this to the soup. Mixing it with the hot broth prevents the yogurt from curdling. Season the soup with salt and pepper and serve hot. The meatballs shouldn’t be made too large, as they’ll be relatively difficult to cut. This is due to the raw rice that goes into the balls. I wouldn’t recommend using cooked rice, as the meatballs might fall apart.