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Vegetable Soup with Meatballs and Sausages

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 54 kcal

Ingredients
 

  • 1 bunch Soup vegetables
  • 500 g Waxy potatoes
  • 3 piece Coarse bratwurst (raw)
  • 2 piece Wiener sausages
  • 1 bag small Danish meatballs
  • 0,5 bunch Fresh smooth parsley
  • 500 g Brussels sprouts fresh
  • 2 tbsp Delicacy broth
  • 1 pinch Pepper

Instructions
 

  • First take a large saucepan, fill it halfway with water and bring it to a boil. In the time it takes for the water to boil, wash, clean and peel the vegetables. Then cut the carrots and leek into slices, cut the celery and potatoes into small cubes. Clean the Brussels sprouts, finely chop the parsley and set everything aside. Remove the coarse sausage from the skin, pluck it into small pieces and roll them into small balls.
  • As soon as the water boils, turn the stove down. The water should no longer bubble so much. Now add the bratwurst dumplings and let stand for about 10 minutes, then take them out again. Now add the vegetables and parsley to the pot, season with pepper and the stock and season to taste. If necessary, season with a little broth.
  • Let the soup simmer over a low flame for approx. 45 minutes. When the vegetables are done add the bratwurst and the Danish dumplings and let them steep. Before serving, cut the sausages into small pieces and let them steep for a short time. A nice, crusty bread goes well with it. Have fun after cooking

Nutrition

Serving: 100gCalories: 54kcalCarbohydrates: 9.3gProtein: 3.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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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