Risoni Soup

Ingredients

• 2 Garlic cloves
• 50 g parmesan cheese
• 0.5 bunch Parsley (10 g)
• 500 g ground beef
• 50 g whole wheat breadcrumbs
• Pepper
• 1 onion
• 350 g palm cabbage or savoy cabbage
• 2 tbsp olive oil
• 1.5 l Chicken broth
• 300 g risoni pasta
• Salt
• 1 handful dill tips (5 g)

Instructions

1. 1.

   Peel and finely dice the garlic. Grate the cheese. Wash, dry, and chop the parsley. Mix the ground beef with garlic, breadcrumbs, cheese, and parsley; season with pepper. Shape into 12 meatballs and place on a baking tray. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes.

2. 2.

   Meanwhile peel and finely dice the onion. Clean and wash the palm cabbage, trimming the leaves if necessary. Sauté both in olive oil for 3–4 minutes over medium heat. Add the broth and bring to a boil. Stir in the risoni and simmer gently for 7–8 minutes. Season with pepper and salt.

3. 3.

   Wash and dry the dill tips. Add the cooked meatballs and dill to the soup; optionally add some fat from the baking tray for extra flavor. Serve the soup in bowls or a thermos container with handle.