Colorful vegetable stew with meatballs

Name: Colorful vegetable stew with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 washer Toast; 150 g frozen peas; 300 g mixed minced meat; 1 egg (size M); 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Olive oil; 250 g green beans; 200 g Celery; 300 g Carrots; 200 g Leeks (leek); 300 g Potatoes; 1 l Vegetable broth (instant); 7-10 Tbsp grated nutmeg

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 washer Toast
150 g frozen peas
300 g mixed minced meat
1 egg (size M)
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Olive oil
250 g green beans
200 g Celery
300 g Carrots
200 g Leeks (leek)
300 g Potatoes
1 l Vegetable broth (instant)
7-10 Tbsp grated nutmeg

Directions

1
Soak the toast in cold water. Defrost peas at room temperature. Squeeze the toast. Knead minced meat, egg, toast, mustard, salt and pepper. Shape into small balls. Heat oil in a pan and fry meatballs for about 5 minutes, turning them over.
2
Wash and clean the beans and, depending on their size, halve or cut them into three. Clean, peel and slice the carrots. Clean, wash and slice the celery. Clean, slice and wash leek.
3
Peel, wash and dice the potatoes. Bring the stock to the boil, season with pepper, nutmeg and possibly salt. Add potatoes and vegetables, bring to the boil, cover and simmer at medium heat for about 10 minutes.
4
After 5 minutes add meatballs and peas. Arrange in small bowls.