Zucchini Cream Soup with Meatballs (without Carbohydrates)
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini
- 200 g carrot (s)
- 100 g celery
- 1 onion (s)
- 1 leek
- 1 teaspoon oil
- 1 liter meat broth or vegetable broth
- 3 clove (s) garlic
- 100 g cream cheese
- 1 bunch parsley
- 250 g minced meat
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the celery, onion, carrots and leek into small pieces and then sweat with oil in a high saucepan. Deglaze with meat or vegetable stock and simmer for 10 minutes.
- Dice the zucchini, add to the soup pot and let it steep for a few minutes. Crush the garlic cloves and add with the cream cheese.
- Puree the soup in the blender. Then put everything back into the pot and add the finely chopped parsley.
- Season the minced meat and form small balls. Sear them and add them to the soup. If necessary, season the soup with salt and pepper.
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