Colorful vegetable soup with meatballs

Name: Colorful vegetable soup with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 250 g Carrots; 1 (approx. 125 g) Stalk leek (leek); 500 g Potatoes; 4 TABLESPOONS Oil; 1/2 TEASPOON Sugar; 1 1/4 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Pork sausage; 4 Stem(s) flat leaf parsley; 1 can(s) (212 ml) Vegetable corn

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
250 g Carrots
1 (approx. 125 g) Stalk leek (leek)
500 g Potatoes
4 TABLESPOONS Oil
1/2 TEASPOON Sugar
1 1/4 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Pork sausage
4 Stem(s) flat leaf parsley
1 can(s) (212 ml) Vegetable corn

Directions

1
Peel and finely chop the onion. Clean, wash and slice the carrots. Clean, wash and cut leek into rings. Peel, wash and chop the potatoes. Heat 2 tablespoons of oil in a saucepan.
2
Fry the onion until transparent. Add leek, potatoes and carrots, fry briefly. Sprinkle with sugar. Deglaze with stock, bring to the boil, cover and cook for 20-25 minutes. Mash some of the vegetables.
3
Season to taste with salt and pepper. In the meantime, form small balls from the ground pork with your hands. Heat 2 tablespoons of oil in a pan and fry the balls for 3-4 minutes, turning them over. Wash parsley, shake dry and cut into fine strips.
4
Drain the corn in a sieve. Add corn and meatballs to the soup, bring to the boil again and serve sprinkled with parsley.