Herb soup with meatballs

Name: Herb soup with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 Onion; 1 washer Toast; 200 g mixed minced meat; 1 TABLESPOON Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 40 g Butter or margarine; 50 g Spinach; 1 collar Basil; 30 g Flour; 3/4 l clear broth (instant); 200 g Whipped cream; 2-3 stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Garlic cloves
1 Onion
1 washer Toast
200 g mixed minced meat
1 TABLESPOON Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp white pepper
40 g Butter or margarine
50 g Spinach
1 collar Basil
30 g Flour
3/4 l clear broth (instant)
200 g Whipped cream
2-3 stem(s) Parsley

Directions

1
Peel and finely dice the garlic and onion. Briefly soak the toast and squeeze out well. Mix with minced meat and quark. Add half of the onion. Season minced meat with salt and pepper and form small dumplings.
2
Heat 10 g fat in a coated pan. Fry the dumplings in it until golden brown all around. In the meantime, clean and wash the spinach and basil and cut into strips. Heat the rest of the fat in a saucepan and sauté the garlic and onion. Add spinach and basil. Dust with flour, sweat briefly and add broth and cream while stirring. Puree the herbs and vegetables in the soup with a chopping stick. Season to taste with salt and pepper. Heat the dumplings briefly in the soup. Wash the parsley, pluck off the leaves and cut into strips, except for a little garnish.
3
Dust with flour, sweat briefly and add broth and cream while stirring. Puree the herbs and vegetables in the soup with a chopping stick. Season to taste with salt and pepper. Heat the dumplings briefly in the soup. Wash the parsley, pluck off the leaves and cut into strips, except for a little garnish. Arrange the dumplings in the soup. Serve sprinkled with parsley strips and leaves