Tied Vegetable Soup with Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 18 mins |
| Total Time | 48 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liters water
- 6 teaspoons vegetable stock, instant
- 200 g cauliflower
- 200 g broccoli
- 200 g carrot (s)
- 200 g leek
- 200 g peas
- 2 large potatoes
- 1 tablespoon parsley
- 40 meat dumplings, possibly more
Print Recipe
Pin Recipe Instructions
- Bring the water with the vegetable stock to the boil. Chop all ingredients except for the parsley and potatoes, add to the soup and simmer for 15 minutes.
- In the meantime, peel and grate the potatoes and add to the soup. Let simmer for another 2 - 3 minutes. Serve sprinkled with the parsley.
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