Summary

Ingredients

For the soup:

• 1 large zucchini (approx. 600 grams)
• 2 cloves garlic)
• 750 ml vegetable stock
• 125 ml cream
• salt and pepper

For the meatballs:

• 250 g minced meat, mixed
• 1 egg (s)
• 2 cloves garlic)
• 3 tablespoon breadcrumbs
• 3 tablespoon parsley, chopped
• salt and pepper
• 1 teaspoon mustard, hotter

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Instructions

1. For the meatballs, finely chop the garlic, mix well with the other ingredients and form small balls out of the meat dough with wet hands.
2. Cut the zucchini unpeeled into small cubes, chop the garlic and bring to the boil with the broth, now add the meatballs and simmer for another 15 minutes. Take out the balls, puree the soup (I don`t puree all the way, we like it when there are still a few pieces left).
3. Stir in the cream, stop boiling and season with salt and pepper. Put the balls back in and let them steep for a few more minutes.