Vegetable Noodle Soup with Meatballs
Ingredients
- Ingredients
- ¼ Savoy cabbage
- 2 carrots
- 1 stalk Leeks
- 3 sticks Celery
- 1 Parsnip
- 1 onion
- 300 grams fresh Sausage
- 1 Tbsp Canola oil
- 1 l Chicken broth
- 200 grams short Pasta (such as Ricciole or Caserecce)
- salt
- 1 Tbsp chopped thyme
- 2 Tbsps chopped parsley
- freshly ground peppers
- 2 Tbsps soy sauce
- 1 splash lemon juice
Preparation steps
Rinse vegetables, trim and peel if necessary. Cut cabbage into strips. Cut carrots, leeks, celery and parsnip into slices. Peel onion and coarsely chop. Press meat from sausage casing and form small meatballs.
Heat oil in a large saucepan, brown meatballs on all sides and remove it from the pan. Add onion, celery, carrots and parsnip to the pan and fry in resulting sausage fat. Add broth. Simmer soup for about 15 minutes. Add leek and cabbage and let cook for another 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente and drain. Add pasta meatballs, thyme and parsley into the soup and let stand for 5 minutes. Season the soup with salt, pepper, soy sauce and lemon juice to taste. Serve immediately in deep soup plates.
