Consommé with cheese meatballs

Name: Consommé with cheese meatballs
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 bunch of greens; 1 Onion; 1 Bay leaf; 1–2 Cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 350 g) small leg disc; 100 g Rice; 25 g Hard cheese (piece; e.g. Grana Padano); 1 (approx. 150 g) boiled fine sausage; 100 g Sweet peas; 4-5 Stem(s) Chervil; 1-2 TABLESPOONS Sherry

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 bunch of greens
1 Onion
1 Bay leaf
1–2 Cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 350 g) small leg disc
100 g Rice
25 g Hard cheese (piece; e.g. Grana Padano)
1 (approx. 150 g) boiled fine sausage
100 g Sweet peas
4-5 Stem(s) Chervil
1-2 TABLESPOONS Sherry

Directions

1
Clean or peel and roughly dice the soup vegetables, except for 1 carrot. Cut the onion in half and roast it in a large pot with the cut surfaces facing down. Add approx. 1 1⁄2 l water, soup vegetables, spices and 1-2 teaspoons salt, bring to the boil.
2
Wash the meat, add and simmer covered for about 2 hours.
3
Cook the rice in just under 1⁄4 l boiling salted water covered for about 20 minutes.
4
Finely grate the cheese. Press the sausage meat out of the skin. Knead in cheese. Form approx. 16 dumplings with moistened hands. Put them into boiling salted water and let them simmer for 6-8 minutes. Lift out.
5
Wash and clean the sugar snap peas. Peel and wash the rest of the carrot. Cut both into very fine strips. Wash and chop the chervil. Drain the rice.
6
Sieve the stock and bring to the boil again. Let the vegetable strips simmer for about 3 minutes. Season to taste with salt, pepper and sherry. Arrange dumplings, rice and chervil with the stock.