Mettball bean pot

Name: Mettball bean pot
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 250 g Carrots; 200 g green beans; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Thyme; 200 g Croissant noodles; 2 TABLESPOONS Vegetable broth (instant); 250 g Mett; 1 can(s) (425 ml each) chunky tomatoes

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Mettballs always go! In this recipe they become the highlight of the soup, which thanks to noodles is also wonderfully filling. Such everyday dishes are worth their weight in gold!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
250 g Carrots
200 g green beans
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Thyme
200 g Croissant noodles
2 TABLESPOONS Vegetable broth (instant)
250 g Mett
1 can(s) (425 ml each) chunky tomatoes

Directions

1
Peel and finely dice the onion and garlic. Peel, wash and chop the carrots. Clean and wash the beans.
2
Heat 2 tablespoons of oil in a large pot. Sauté the onion, garlic and carrots in it. Season with salt, pepper, paprika and thyme. Add 1 1⁄2 l water, beans, noodles and stock, bring to the boil and cook for 8-10 minutes.
3
Shape the ground pork into dumplings and fry briefly in 2 tablespoons of oil. Add tomatoes and dumplings to the soup, bring to the boil and season to taste.