Vegetable soup with spicy ginger and meatballs

Ingredients for 4 servings:

• 200 g minced meat, mixed
• 1 piece(s) ginger root, about the size of a hazelnut, finely chopped
• 1 clove(s) garlic, finely chopped
• 1 chili pepper(s), dried, finely chopped or 1 tsp chili flakes
• 1 tsp paprika powder, hot
• 2 tbsp breadcrumbs
• some milk
• Salt
• pepper
• Herbs, e.g. coriander, parsley, basil etc.
• 2 tbsp sesame oil, alternatively any neutral oil
• 1 tsp sambal oelek
• 1 tsp red curry paste
• 2 tbsp soy sauce
• 4 spring onions, cut into rings
• 4 carrots, cut into bite-sized pieces or sticks
• 1 clove(s) garlic, finely chopped
• 1 bell pepper(s), red or yellow, cut into bite-sized pieces
• 2 handfuls of broccoli, cut into florets
• 1 handful of peas, frozen
• 4 large mushrooms
• 1 ½ liters vegetable broth
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix all the ingredients for the dumplings well and cover and let stand in the refrigerator for half an hour. Sauté the vegetables (except the mushrooms and bell peppers) in oil, sambal oelek and curry paste until hot, add the garlic and deglaze with soy sauce and vegetable stock. Simmer for 10 minutes. Meanwhile, form the minced meat mixture into small, about 2 cm thick dumplings. Season the soup with salt, reduce the heat and let the dumplings simmer in the soup for about 10 minutes. If desired, the soup can be lengthened with a little water. Serve sprinkled with spring onion rings. Tip: You can save the oil if you don’t fry the vegetables etc., but cook them immediately in the vegetable stock. The vegetables can of course be substituted as desired. What is available in season always tastes best.