Summary

Ingredients

• 125 g noodles, (Kritharaki)
• 1 red pepper (s)
• 1 leek
• 3 carrot (s)
• 1 onion (s)
• 2 cloves garlic)
• 1 celeriac
• 300 g minced meat
• 1 packet tomato (s), happened
• 700 ml vegetable stock
• 4 tablespoon parsley, basil, thyme, fresh
• 1 tablespoon herb butter

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Instructions

1. Peel, clean and wash the vegetables and cut into small pieces or slices. Pre-cook the pasta in a separate saucepan.
2. Shape the minced meat into small dumplings, fry them over medium heat and remove them from the pan.
3. Now lightly brown the onion in a tablespoon of herb butter, then add the remaining vegetables. Stir again and again until the vegetables have taken on color. Then season with salt, pepper and a pinch of sugar and pour on the tomatoes. Pour in enough vegetable stock so that the soup has the desired consistency. Simmer everything on a low flame until the vegetables are firm to the bite. Season with the herbs and season again. Then add the pasta and meatballs and heat again.
4. The soup tastes even better when warmed up the next day. Then pre-cook the pasta only half cooked.