Mussel Soup with Meatballs

Ingredients

• 400 g ground beef (beef)
• 3 tbsp grated Parmesan cheese
• 1 egg yolk
• Salt
• black pepper
• 500 g mussels (e.g., Venus clams)
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tsp Harissa Paste
• 150 ml dry white wine
• 800 ml rich beef broth
• 150 g orzo pasta
• 1 tsp organic lemon zest
• 1 tbsp Lemon Juice
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Place the ground beef in a bowl, mix well with 1 tbsp Parmesan, the egg yolk, salt and pepper, then form small meatballs. Thoroughly wash and clean the mussels.

2. 2.

   Peel and finely dice the onion and garlic. Sauté together in a pot over hot oil until lightly golden brown. Add harissa briefly, pour in wine and broth, bring to a boil, add the orzo and simmer gently for about 5 minutes. Season with lemon zest, juice, salt and pepper; carefully add the mussels and meatballs to the soup and cover over low heat for another 5–10 minutes until just cooked, do not continue boiling.

3. 3.

   Finally sprinkle parsley on top, taste, serve in bowls, and dust with remaining Parmesan before serving.