Hearty Vegetable Soup with Meatballs

Ingredients

• 1 onion
• 1 Carrot
• 2 parsley roots
• 300 g waxy potatoes
• 250 g savoy cabbage
• 1 stalk leek
• 1 tbsp butter
• 1 l vegetable broth
• 4 fresh bay leaves
• 240 g chickpeas (canned, drained weight)
• 400 g ground beef
• 1 egg
• 2 tbsp whole grain breadcrumbs
• Salt
• Pepper
• 1 tsp dried marjoram
• 2 sprigs parsley

Instructions

1. 1.

   Peel and finely chop the onion. Peel and dice the carrot, parsley roots, and potatoes. Remove outer leaves from the savoy cabbage, cut out the core, and slice the leaves into narrow strips. Wash the leek, quarter it lengthwise, and chop small.

2. 2.

   Add butter to a large hot pot and sauté the onions until translucent. Add the remaining vegetables and sauté briefly. Then pour in the broth, add bay leaves, and simmer for about 15 minutes with a slight bite.

3. 3.

   Meanwhile, drain the chickpeas, rinse them, and let them dry. In a bowl, mix the ground beef with egg and breadcrumbs, season with salt, pepper, and marjoram. Wash, shake dry, finely chop parsley, and fold into the mixture. With damp hands, form small balls. Drop them into the simmering broth and cook for 6–7 minutes until done. Add chickpeas and let warm.

4. 4.

   Season the soup with salt and pepper and serve.