Colorful Vegetable Soup with Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 onion (s)
- 0.5 ½ kohlrabi
- 3 carrot (s)
- 0.5 ½ zucchini
- 1 bell pepper (s), (color does not matter)
- 500 ml vegetable stock
- 1 cup sour cream
- 250 g minced meat, (round beef)
- some salt and pepper
- some herbs, (parsley and chives, frozen)
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes. Likewise the vegetables. I cut some of the vegetables into small cubes, sautéed them in a little water and put them to one side. In addition to the meatballs, this will later become the addition to the soup. We like it when the soup has some content.
- Put 1 tablespoon of oil in a saucepan and sweat first the onion, then the rest of the vegetables. Fill the whole thing up with about 2/3 of the vegetable stock and let it simmer. In the meantime, mix the ground beef with salt, pepper and herbs and form small balls out of it. Fry these in the 2nd tablespoon of oil in a pan.
- When the vegetables are soft, add the beaker of sour cream to the soup and puree everything. Pour in more vegetable stock if you like, depending on how thick / thin the soup should be. Now season the soup with salt and pepper. Then add the small diced vegetables and meatballs and let them warm up again.
- I like to add some baguette, bread or toast to it, then the last drop is wiped off the plates.
- Annotation:
- You can take whatever vegetables you like. Or what the fridge has to offer. The above information is only a guideline and corresponded to my current refrigerator yield.
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