Bell Pepper Soup with Meatballs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g sausae, coarse, raw
- 3 spring onions, finely chopped
- 1 clove (s) garlic, chopped
- 3 bell peppers, diced
- 1 bunch soup greens, diced, possibly frozen
- 1 tablespoon tomato paste
- 1 liter water, or broth to extinguish
- 5 lovage leaves or 1 teaspoon dried
- salt and pepper
- nutmeg
- Chili powder, to taste
- 1 tablespoon oil (e.g. olive oil, rapeseed oil)
Print Recipe
Pin Recipe Instructions
- Press the meat out of the sausages and form small balls. Sear all over in oil in a large saucepan. Add spring onion and garlic and briefly toast. Then also sauté paprika and soup greens (can also be frozen food, only increases the preparation time a little). After about 5 minutes add the tomato paste and roast briefly. Deglaze with water (if you want, you can also use broth). Chop lovage and add (if there is no fresh lovage, 1 teaspoon dried one will do).
- Simmer everything for 15 to 20 minutes over medium heat. If necessary, season again with salt, pepper, etc.
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