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Learn about the two ingredients that make the flavor of this soup so irresistible and how to prepare a soup in very little time …
EQUIPMENT
- 1 large pot
INGREDIENTS
- ¼ Cerlery Root
- 1-2 large Carrots
- 1 stalk Leek or a large onion
- 1 bundle Italian Parsley or some cilantro
- 1 bell pepper or additional vegetables as described in the blog post optional
- 1 liter light Broth (= watered down) or water
For the Meatballs
- 450 g ground Beef
- 1 Egg
- some Pepper
- some Salt
- some Onion powder
- some Garlic powder
- some Italian Herbs dried
- some Paprika
- some Bread Crumbs, plain
INSTRUCTIONS
- Wash all the vegetables, then cut the carrots, celery root and other vegetables into cubes, the leek into slices. Also roughly chop the Italian Parsley.1/4 Cerlery Root,1-2 large Carrots,1 stalk Leek,1 bundle Italian Parsley,1 bell pepper or additional vegetables as described in the blog post
- Bring a large pot with the broth to a boil.1 liter light Broth (= watered down)
- Add the vegetables to the boiling broth, close the lid and let bail while preparing the meatballs.
Put all ingredients for the meatballs into a bowl and mix everything with a fork. Make sure there is enough salt in the mix!
Shape little (or larger) meatballs and add them to the soup, let boil for 12 minutes or more if you use larger meatballs.
450 g ground Beef,1 Egg,some Pepper,some Salt,some Onion powder,some Garlic powder,some Italian Herbs,some Paprika,some Bread Crumbs, plain- Season with some salt and pepper if needed, optional add paprika or Tabasco sauce to the soup until you have the desired taste.
- Serve with a slice of bread or the suggestions from the blog post.
