Summary

Ingredients

• 1 pickle (s)
• 100 g minced meat (beef steak)
• 0.5 teaspoon ½ mustard
• a bit salt
• some cayenne pepper
• 2 teaspoons olive oil
• 3 spring onion (s)
• 1 zucchini
• 3 carrot (s)
• 1 clove garlic
• 150 g tomato peppers, from the jar
• 500 g tomato (s), passed
• 100 ml vegetable stock
• some thyme
• some sweetener, or stevia

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Instructions

1. Cut the pickled cucumber into small cubes and mix with the mince and mustard, as well as some salt and cayenne pepper. Shape them into small balls and fry them in 1 teaspoon of olive oil in the pan.
2. In the meantime, clean and wash the vegetables and then cut the spring onions into rings, peel and thinly slice the carrots and cut the zucchini into short sticks. Crush the garlic and sauté in 1 teaspoon olive oil in a saucepan. Add zucchini, carrots and spring onions and sauté for about 5 minutes, stirring occasionally. Add the tomato peppers and pour in the tomatoes and the broth, season with salt, cayenne pepper and thyme and simmer for about 10 minutes. Add a little sweetener or stevia to taste and add the meatballs to the soup.