Vegetable Stew with Chorizo ​​and Meatballs

0
Average: 0 (0 votes)
(0 votes)
Vegetable Stew with Chorizo ​​and Meatballs
share Share
print
bookmark_border Copy URL
Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the broth
1 ⅕ liters Beef broth
1 onion
1 tablespoon butter
400 grams potatoes
250 grams carrots
150 grams Mushrooms
4 garlic cloves
For the meatballs
1 day-old White roll
1 shallot
1 tablespoon butter
200 grams Ground wild fowl (such as from quail and ostrich meat, substitute beef)
1 tablespoon finely chopped parsley
1 egg
1 tablespoon Pastry flour
salt
freshly ground peppers
freshly grated Nutmeg
also
250 grams Chorizo
1 tablespoon scallions (for garnish)
How healthy are the main ingredients?
potatocarrotMushroomparsleyoniongarlic clove

Preparation steps

1.

For the broth: Peel the potatoes and carrots and cut into bite-size pieces. Peel and chop the onion. Leave the garlic unpeeled. Clean the mushrooms with a damp paper towel and chop. Heat the butter in a saucepan and saute the onion until translucent. Add the rest of the vegetables and sauté briefly. Pour in the broth, bring to a boil and cook for about 15 minutes. Soak the bread in water. Cut chorizo into slices. Peel shallots, chop finely and saute in butter until translucent.

2.

Squeeze the bread. In a bowl, mix the ground beef with the bread, parsley, flour, shallot and egg and season with salt, pepper and nutmeg and knead to combine. With moistened hands shape into small walnut-sized meatballs and drop into the simmering vegetables along with the chorizo and simmer 8-10 minutes, but do not boil. Divide the stew among shallow bowls. Garnish with thinly sliced scallions.