Vegetable Soup with Meatballs

Ingredients

• 1 l beef broth
• 2 carrots
• 1 leek stalk
• 250 g green beans
• 150 g small shell pasta
• Salt
• Pepper (freshly ground)
• 500 g minced beef
• 1 egg
• 2 tbsp whole grain breadcrumbs
• a pinch of ground caraway
• 150 g Frozen Peas

Instructions

1. 1.

   Add the broth to a pot and bring it to a boil.

2. 2.

   While that’s happening, peel and dice the carrots. Wash, trim, and slice the leek into rings. Rinse and trim the beans, leaving them whole or halved depending on size. Add all prepared vegetables and shell pasta to the soup, season with salt and pepper, and simmer gently for about 5 minutes.

3. 3.

   In a bowl, mix the minced beef with the egg and breadcrumbs until well combined. Season with salt, pepper, and caraway, then form small meatballs. Drop the meatballs into the soup along with the peas and let them cook on low heat for 6–8 minutes until done.

4. 4.

   Taste the vegetable soup and serve it in bowls.