Bean stew with herb meatballs

Name: Bean stew with herb meatballs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Potatoes; 250 g Carrots; 375 g green beans; 1/2 (200 g) Vegetable Onion; 1 collar Parsley; 3 Stem(s) fresh marjoram; 400 g Mett; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Butter or margarine; 300 g broad beans; 1 1/2 l Vegetable broth (instant)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Potatoes
250 g Carrots
375 g green beans
1/2 (200 g) Vegetable Onion
1 collar Parsley
3 Stem(s) fresh marjoram
400 g Mett
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Butter or margarine
300 g broad beans
1 1/2 l Vegetable broth (instant)

Directions

1
Clean, wash and drain the potatoes, carrots and green beans. Roughly chop the potatoes, slice the carrots and break the green beans. Peel onion and cut into large cubes. Wash parsley and marjoram, dab dry and chop. Knead ground pork, chopped herbs, except for 1 tablespoon, and pepper. With moistened hands, form small meatballs.
2
Heat the fat in a large pot, fry the balls while turning them and take them out. Sauté the onions in the hot frying fat until transparent. Add the cleaned vegetables and broad beans, also fry briefly and season with salt and pepper. Bring to the boil, cover and simmer for 20-30 minutes. After about 10 minutes, add the meatballs to the stew and cook them. Season the finished stew with salt and pepper again, place in a bowl and serve sprinkled with remaining herbs