Bell Pepper Soup with Meatballs and Goat Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 red pepper (s)
- 1 onion (s)
- 1 tube tomato paste
- 1 ½ liter vegetable stock or stock
- salt
- Pepper, freshly ground white
- 2 tablespoon olive oil
- 500 g meat
- 1 tablespoon olive oil
- 100 g cheese, (oat feta or cream cheese)
- 0.5 ½ bunch chives
- possibly flour
Print Recipe
Pin Recipe Instructions
- Wash and clean the peppers, cut into large cubes and place in a saucepan with the vegetable stock.
- Peel and dice the onion and add.
- Stir the tomato paste completely into the broth, add pepper and 2 tablespoons of olive oil. Bring the saucepan to a boil over medium heat.
- In the meantime, form small balls out of the meat and fry them with the remaining olive oil for 8 minutes.
- Carefully add the entire roast to the soup. Then simmer the soup over a very low heat for about 15-20 minutes. Season to taste with salt and pepper. Cut the chives and sprinkle over them.
- At the very end, pour the slightly crushed goat cheese over each soup cup.
- If you want, you can thicken the soup with a little flour.
- Tip:
- Instead of ground meat, you can also add rice or noodles to the soup.
- If you don`t like goat cheese, you can also use other soft cheeses.
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