Curry-leek stew with noodles and meatballs

Name: Curry-leek stew with noodles and meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 250 g Celeriac; 5 Leek sticks (leek); 300 g Pasta (e.g. orichette); 7-10 Tbsp Salt; 5 TABLESPOONS Olive oil; 1-2 TEASPOONS yellow curry paste; 1/2 TEASPOON Sugar; 1 1/4 l Meat broth; 300 g mixed minced meat; 1 Egg yolk (size M); 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 5 Stem(s) Parsley; 7-10 Tbsp Curry Powder

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
250 g Celeriac
5 Leek sticks (leek)
300 g Pasta (e.g. orichette)
7-10 Tbsp Salt
5 TABLESPOONS Olive oil
1-2 TEASPOONS yellow curry paste
1/2 TEASPOON Sugar
1 1/4 l Meat broth
300 g mixed minced meat
1 Egg yolk (size M)
1 TABLESPOON Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
5 Stem(s) Parsley
7-10 Tbsp Curry Powder

Directions

1
Onions peel, 1 chop finely. Celery peel, wash and cut into small cubes. Clean, wash and cut leek into rings. Prepare pasta in boiling salted water according to package instructions.
2
Heat 2 tablespoons of oil in a saucepan. Brown onions, celery and curry paste in it. Add leek and steam briefly. Sprinkle with sugar. Deglaze with stock, bring to the boil, cover and cook for 8-9 minutes.
3
Grate the remaining onion finely. Knead minced meat, onion, egg yolk and breadcrumbs, season with salt, pepper and paprika. Form small dumplings out of the minced mass. Heat 3 tablespoons of oil in a frying pan. Fry the dumplings for 4-6 minutes, turning them over and taking them out.
4
Wash the parsley and dab dry. Pluck the leaves from the stalks and chop them. Drain the noodles. Puree the soup a bit, season with salt and pepper. Add meatballs and noodles to the soup, arrange, dust with curry powder and sprinkle with parsley.