in Soup Recipes

Vegetable soup with meatballs

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Ingredients for 4 servings:

  • 2 carrots
  • 2 onions
  • 2 potatoes
  • 100 g white cabbage
  • 1 stalk(s) leek
  • 20 g fat
  • 1 liter meat broth
  • ½ tsp salt
  • pepper
  • 1 pinch of nutmeg
  • ½ bunch parsley
  • 150 g minced meat
  • 1 egg(s)
  • 2 tbsp breadcrumbs
  • Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Clean and wash the vegetables. Dice the potatoes and carrots. Finely slice the onions, leeks, and white cabbage. Heat the fat, add the vegetables, and sauté. Pour in the meat broth and season with salt, nutmeg, and pepper. Simmer the soup for about 25 minutes. Meanwhile, mix the minced meat with the egg, breadcrumbs, and salt to form a meat batter. Form into walnut-sized balls and add to the soup. Let stand for about 15 minutes. Clean and finely chop the parsley and add it. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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