Vegetable soup with kritharaki

Ingredients for 4 servings:

• 125 g pasta (kritharaki)
• 1 bell pepper(s), red
• 1 stalk(s) leek
• 3 carrots
• 1 onion(s)
• 2 garlic cloves
• 1 celeriac
• 300 g minced meat
• 1 pack of tomatoes, pureed
• 700 ml vegetable stock
• 4 tbsp parsley, basil, thyme, fresh
• 1 tbsp herb butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel, trim, and wash the vegetables, then cut them into small pieces or slices. Cook the pasta in a separate pot. Form the minced meat into small dumplings, fry them over medium heat, and remove from the pot. Lightly brown the onion in a tablespoon of herb butter, then add the remaining vegetables, stirring frequently until the vegetables have taken on some color. Season with salt, pepper, and a pinch of sugar, and pour in the passata. Add enough vegetable stock to give the soup the desired consistency. Simmer everything on low heat until the vegetables are al dente. Season with the herbs and season to taste. Then add the pasta and meatballs and heat through again. The soup tastes even better reheated the next day. In this case, only cook the pasta until half cooked.