John Myers
Contents
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Ingredients
- 4 Onions
- 4 Red onions
- 4 Shallots
- 1 Leek
- 1 Zucchini
- 1 Orange peppers
- 2 Garlic cloves
- 2 tbsp Vegetable oil
- 1 tsp Paprika pulp tube
- 1,25 L Vegetable broth hot
- Coarse sea salt
- Colorful pepper from the mill
- 1 tbsp Italian spice mix
- 1 tsp Balsamic vinegar light with honey
- 1 tsp Sugar
For the meatballs:
- 500 g Mixed minced meat
- 1 Egg
- 1 tbsp Breadcrumbs
- 2 Mini peppers, yellow and orange
- 1 Clove of garlic
- Zest of an organic lemon
- 2 tbsp Ajvar mild
- 1 tsp Paprika pulp tube
- Salt
- Colorful pepper from the mill
- 1 tbsp Sweet paprika powder
- 1 pinch Chili powder
- 2 tbsp Italian herbs frozen
- 3 tbsp Vegetable oil
aside from that:
- 2 tbsp Crème fraîche with herbs
- 6 Bell peppers glass
- 3 sprigs Rosemary fresh
- 1 tsp Honey
- Possibly 1 teaspoon crème fraîche per plate
Instructions
- Peel off the onions, garlic and shallots, quarter the onions, slice the onions and the shallots in rings, finely chop the garlic. Clean and wash the leek, zucchini and peppers. Cut the leek into rings, the zucchini and the paprika into cubes.
- For the meatballs, clean and wash the mini peppers, peel off the garlic and dice both finely. Make a smooth dough from the minced meat, egg, breadcrumbs, diced paprika and garlic, lemon zest, paprika pulp, ajvar, spices and herbs. Shape bite-sized meatballs out of it. Heat the oil in a pan and fry the meatballs in portions all around until they are lightly browned. Degrease on a piece of kitchen roll.
- Heat the vegetable oil in a saucepan for the vegetables. Sauté the onions and shallots in it until translucent, then add the leek, paprika, zucchini and garlic, fry everything for about 5 minutes. Put the paprika pulp into the saucepan and briefly toast. Deglaze with the hot vegetable stock. Season to taste with the spices, vinegar and sugar. Simmer over medium heat for about 15 minutes.
- In the meantime, drain the peppers from the glass. Wash rosemary, shake dry and pluck off needles, coarsely chop. Finely puree the crème fraîche, bell peppers and rosemary.
- After the end of the cooking time, add the pureed paprika cream and meatballs to the saucepan and let it steep for another 10 minutes over a low heat. Season to taste with the spices and honey. If you like, you can add a teaspoon of crème fraîche to the soup before serving, I like it very much personally, but it doesn't have to be. Bon Appetit!
Nutrition
Serving: 100gCalories: 145kcalCarbohydrates: 2.9gProtein: 5.7gFat: 12.5g
