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Creamy Vegetable Soup with Meatballs

Creamy Vegetable Soup with Meatballs
558
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
For the soup
1 small head Cauliflower
2 Carrots
1 little yellow Zucchini
1 little green Zucchini
1 stalk leek
1 liter Vegetable broth
Salt
Pepper
150 grams Creme fraiche cheese
Dill (for garnish)
For the meatballs
50 grams Long-grain rice
Salt
2 slices Toast
1 Onion
1 bunch Dill
500 grams mixed ground meat
1 medium Egg
Salt
freshly ground pepper
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Preparation steps

1

For the soup: Rinse and trim the vegetables. Cut the cauliflower into florets. Thinly slice the carrots, zucchini and leek. Heat the vegetable broth in a large pot, add the vegetables and cook until tender, around 15 minutes.

2

For the meatballs: Cook the rice in salted water according to package instructions. Remove the crust from the toast and soak in lukewarm water. Peel the onion and finely chop. Rinse the dill, shake dry and chop finely. Drain the rice, rinse under cold water and drain again. Mix with the meat, egg, onion and 1/2 dill. Squeeze out the excess water from the bread, add to the meat mixture and season with salt and pepper. Mix until combined.

3

Shape the meat mixture into small meatballs. Add to the vegetable soup and simmer for 6-8 minutes.

4

Stir the crème fraîche and remaining dill into the soup and season with salt and pepper. Serve garnished with dill.