Bean Soup with Meatballs

Summary

Ingredients

• 1 kg minced meat (beef)
• 250 g beans, reen (frozen)
• 3 potato (s)
• 1 bunch soup greens (carrot, celery, leek - also frozen)
• salt and pepper
• Savory
• 1.2 liters water

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Instructions

1. First put on a saucepan with approx. 1.2 liters of water (season with salt and pepper) and bring the water to a boil.
2. Peel the carrots and cut into small pieces. Trim and wash the leek, removing the outer skin. Halve lengthways and cut into small slices. Also clean the celery, cut off the outer shell and cut into fine small pieces. Peel the potatoes and cut them into small cubes or pieces.
3. Season the minced meat with salt and pepper and mix well. Then form small balls out of it by hand - moisten your hands with cold water).
4. As soon as the water boils, add the meatballs to the water and add the soup greens. Let it cook for about 30 minutes. Then add the potato pieces and frozen beans. Let cook for another 10-15 minutes. Season the whole thing with salt, pepper, savory (if you like it!) And possibly a little marjoram. If it is too lax, you can also add a little vegetable stock or fondor. Serve hot.
5. Tips: Another variant is to cook this soup with soup meat instead of meatballs. It`s about the same - you need beef for the soup and it has to cook for at least 1 hour (but without potatoes and beans). Then remove the meat, detach it from the bone and cut into small pieces. Put this back in the soup.
6. Or you can use pasta instead of potatoes. But I would always cook them in a separate pot and only add them to the soup (or on each plate) at the table. Otherwise the pasta will tend to get mushy.
7. The soup is easy to freeze and you can warm it up a day later, even if it is chilled.