Pumpkin Soup with Small Meatballs

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Pumpkin Soup with Small Meatballs
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Health Score:
9,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
300 grams Pumpkin
1 small carrot
1 cut Celery root
2 onions
2 garlic cloves
15 grams ginger
1 Tbsp vegetable oil
1 l Beef broth
salt
peppers
Cress (for garnishing)
Pumpkin seed oil (for garnishing)
For Feischbällchen
250 Ground beef
1 egg
1 Tbsp Oats
1 garlic clove
½ onion
2 Tbsps parsley (chopped)
1 tsp marjoram (dried)
1 tsp Mustard (sharp)
peppers
2 Tbsps vegetable oil
How healthy are the main ingredients?
PumpkingingerOatsparsleyMustardmarjoram

Preparation steps

1.

For the soup: cut pumpkin pulp into cubes. Peel carrot and celery, cut both into small cubes. Peel onions and garlic and chop finely. Heat oil in a saucepan and saute all vegetables for a few minutes. Add broth and simmer for about 20 minutes. Puree soup and season with salt and pepper.

2.

For the meatballs: peel onion and garlic and finely chop. Heat 1 teaspoon of oil in a pan and saute onion adn garlic until soft. Remove from heat and cool slightly. Combine with oat rolls, parsley, egg and ground beef, season with spices, mustard, salt and pepper. Shape mixture into small balls. 

3.

Heat remaining oil in a pan and cook meatballs, few at a time, until golden brown on all sides. Add to soup and heat through, if necessary. 

4.

Pour soup into bowls and garnish with watercress. Drizzle with pumpkin seed oil and serve.