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Meatball soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 540
  • Fat about 23g
  • Carbohydrates about 47g
  • Protein about 32g
This is needed
This is needed for 4 people
Mincemeat mixture
  • 200 g parsnips
  • 20 g breadcrumbs
  • 80 g grated Gruyère
  • 4 sprigs flat-leaf parsley
  • 300 g minced meat (beef and pork)
  • 0.5 tsp salt
  • a little pepper
  • oil for frying
  • 1.5 litres beef bouillon
  • 1 garlic clove
  • 200 g frozen green beans, slightly defrosted
  • 300 g frozen leaf spinach, slightly defrosted
  • 200 g fregola sarda (e.g. Fine Food)
  • 30 g grated Gruyère
  • Apron, Bowl, Flat grater, Garlic press, Pan, Paring knife, Teaspoon, Timer, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Mincemeat mixture
Peel and finely grate the parsnips into a bowl. Finely chop the parsley. Add the mincemeat, cheese and breadcrumbs, season. Mix together, knead well until the ingredients combine to form a compact mass.
Divide the mixture into 40 portions, shape into balls with wet hands. Heat the oil in a frying pan. Fry the meatballs in batches for approx. 4 mins. all over. Remove and drain on paper towels.
Bring the stock and garlic to the boil in a pan. Add the pasta and beans, simmer over a medium heat for approx. 5 mins. Add the spinach and meatballs, simmer for approx. 5 mins. Plate up the soup, sprinkle with cheese.

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