Vegetable soup with swabian meatballs

Category: First meal
Kitchen: german
Vegetable soup with swabian meatballs

Ingredients

turkey fillet 500 g
parsley 1 bundle
sour cream 150 g
eggs 1 PC
salt pepper
ground sweet red pepper
butter 3 tbsp. l
carrot 500 g
kohlrabi 3 pcs
bulb 1 PC
green onions
bouillon 1 l
grated almonds 30 g
vegetable oil 3 sec. l

Cooking method

  • Children will love this delicious soup with its bright color and tender meatballs. The recipe of the Smak magazine 1996, German cuisine.
  • My changes: instead of kohlrabi, I used zucchini (which was) and added potatoes. Did half a serving.
  • Grind the turkey fillet in a meat grinder or blender.
  • Add chopped parsley, sour cream, egg, salt and pepper to the minced meat.
  • Vegetable soup with swabian meatballs
  • Make meatballs from the mass using two teaspoons. It is better to moisten spoons in water.
  • Vegetable soup with swabian meatballs
  • Heat the butter and fry the meatballs on all sides.
  • Vegetable soup with swabian meatballs
  • Carrots, kohlrabi (I have zucchini) and chop the onion.
  • Add butter to the pan and simmer the vegetables.
  • If you add potatoes, then so will you.
  • If desired, you can add 1 tbsp. l. tomato paste, but I didn’t add.
  • Put the vegetables in the broth and cook for about 10 minutes.
  • Add salt and pepper to taste.
  • Add the meatballs to the soup and cook for another 5 minutes.
  • Finely chop the green onion and parsley for the green dressing.
  • Grate almonds.
  • Vegetable soup with swabian meatballs
  • Add vegetable oil and stir.
  • Serve with soup.
  • Vegetable soup with swabian meatballs
  • Bon Appetit!

The dish is designed for

3 servings

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