Meatballs on vegetable noodles

Name: Meatballs on vegetable noodles
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g fine ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chives; 1 small onion; 75 g Tatar (beefsteak mince); 1-2 TEASPOONS Breadcrumbs; 7-10 Tbsp Sweet peppers; 1/2 tsp (3 g) Oil; 1 Carrot; 1 small zucchini; 1 knife tip clear soup; 1 TEASPOON sauce thickener; 1 tablespoon (10 g) Light cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g fine ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chives
1 small onion
75 g Tatar (beefsteak mince)
1-2 TEASPOONS Breadcrumbs
7-10 Tbsp Sweet peppers
1/2 tsp (3 g) Oil
1 Carrot
1 small zucchini
1 knife tip clear soup
1 TEASPOON sauce thickener
1 tablespoon (10 g) Light cream

Directions

1
Cook the pasta in boiling salted water for 8-10 minutes. Wash the chives and cut into small rolls
2
Peel and chop the onion. Knead with minced and breadcrumbs, season and form dumplings. Heat oil in a coated pan. Fry the dumplings for about 5 minutes.
3
Peel the carrot. Clean the zucchini. Wash both and cut lengthwise into slices with a peeler. Boil up just under 1/8 l water and broth. Simmer vegetables for 2-3 minutes. Drain, catch the broth
4
Bring the stock to the boil and thicken. Stir in crème légère and chives, season to taste. Drain the pasta. Serve everything