Summary

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

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Instructions

1. 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.
2. 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.
3. Puree the soup in the blender. Then put everything back into the pot and add the finely chopped parsley.
4. 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.