Paprika Soup with Meatballs
Paprika soup with meatballs is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 red bell peppers
- 1 tbsp oil
- 500 g Potatoes
- 1.5 cups instant chicken broth
- 1 veal bratwurst (unbaked)
- 1 tbsp butter
- 1 bunch spring onions
- Salt
- black pepper (freshly ground)
- nutmeg
Instructions
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1.
Wash, trim, quarter the peppers lengthwise, remove seeds and white membranes, place skin side up on a foil-lined baking sheet, brush with oil, bake in preheated oven at 250°C for about 15 minutes until skins blister and brown, then remove, let cool slightly, peel off skins and cut into strips.
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2.
Peel, wash, and slice the potatoes; simmer them in the broth for about 15 minutes.
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3.
Heat butter in a pan, press small pieces of veal sausage directly from the casing into the pan and sear all sides until light brown.
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4.
Wash, trim, and finely chop the spring onions.
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5.
Add the peppers, meatballs, and spring onions to the potato soup; heat through and season with salt, pepper, and nutmeg.
