Summary

Ingredients

• 250 g soup reens
• 2 tablespoon olive oil
• 1 clove garlic
• 500 ml vegetable stock, clear (instant)
• 200 g meat
• 100 g beans, white
• 100 g beans, red
• 2 tablespoon parsley, chopped smooth
• 1 tablespoon lemon peel, grated (untreated)
• 2 tablespoon olive oil

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Instructions

1. First, clean the soup greens, dice and sauté in a little olive oil. Then squeeze in the clove of garlic, pour 500 ml of vegetable stock over everything and let simmer for about 6 - 8 minutes.
2. Now form 12-16 small dumplings out of the meat and let them steep in boiling water for 5 minutes. Add the drained balls with the beans to the stew and let them steep for 5 minutes over a mild heat.
3. Finally, add the parsley, lemon zest and 2 tablespoons of olive oil and sprinkle over the stew just before serving.