Colorful Vegetable Soup with Meatballs
Ingredients
- Ingredients
- 1 day-old White roll
- 2 green Bell pepper
- 2 red Bell pepper
- 1 can Corn (about 125 grams)
- 2 yellow onion
- 1 garlic clove
- 500 grams fresh Tomatoes
- 500 grams mixed Ground meat
- 1 tsp medium hot Mustard
- 1 egg
- salt
- freshly ground peppers
- Chili powder
- 1 Tbsp clarified butter
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- 1 splash Tabasco sauce
- Tortilla strips (for garnish)
Preparation steps
Soak bread in lukewarm water. Rinse bell peppers, cut in half, trim and cut into small cubes. Drain the corn. Peel the onions and garlic and chop finely. Blanch tomato in boiling water, rinse with cold water, peel, quarter, core and cut the flesh into small cubes. Mix the ground meat with the mustard, well-squeezed bread and egg and season with salt, pepper and chili powder. Shape 50 gram (approximately 1 1/2 to 2 ounce) meatballs from the mixture and fry in a hot pan with clarified butter until golden brown on all sides. Remove and set aside.
In a large saucepan, heat the oil and add the onions and garlic cubes. Cook until translucent. Add corn, bell peppers and diced tomatoes and sauté briefly. Add the broth. Season with salt, pepper and Tabasco sauce and simmer for about 20 minutes over medium heat. Taste and adjust seasonings, put the meatballs in the soup, heat thoroughly and ladle the soup into preheated soup bowls. Serve garnished with tortilla strips.
