Vegetable Soup with Meatballs

Ingredients

• 800 g cauliflower
• 2 carrots
• 200 g yellow zucchini
• 200 g zucchini
• 1 stalk leeks
• 1 l vegetable broth
• Salt
• 50 g natural long-grain rice
• 2 slices whole grain toast
• 1 onion
• 1 bunch dill
• 500 g ground beef
• 1 egg
• Pepper
• 150 g crème fraîche

Instructions

1. 1.

   First clean and wash the vegetables for the soup. Cut cauliflower into florets, slice carrots and zucchini, cut leeks into rings. Heat vegetable broth in a large pot. Add the vegetables and simmer for 15 minutes.

2. 2.

   For the meatballs cook rice in salted water according to package instructions. Drain toast bread and soak it in lukewarm water. Peel and finely dice onion. Rinse dill, shake dry, and finely chop all but a few stems for garnish. Drain rice, rinse with cold water, and let drain well. Mix ground beef with egg, rice, drained toast, onion, half the dill, salt, and pepper.

3. 3.

   Fill the meatball mixture into a piping bag (without tip). Pipe strips onto a wooden board and mark small portions with a knife. Shape them with damp hands.

4. 4.

   Add the meatballs to the vegetable soup and let simmer for 6–8 minutes. Stir in crème fraîche with the remaining chopped dill and mix into the hot soup. Season with salt and pepper, garnish with dill, and serve.