Multicoloured savoy cabbage soup with meatballs
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 1 cabbage
- 7-10 Tbsp (about 500 g)
- 1 big red, yellow and
- 7-10 Tbsp green pepper
- 1 TABLESPOON butter or
- 7-10 Tbsp Margarine
- 1 l clear vegetable stock
- 7-10 Tbsp (Instant)
- 1 Onion
- 375 g Minced beef
- 2 TABLESPOONS Low-fat curd
- 1 Egg
- 7-10 Tbsp Curry
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 2 discs Toast
- 1 Garlic clove
- 1/2 bunch Parsley
Directions
- 1
Clean, wash and chop the vegetables. Heat the fat in a pot. Sauté the vegetables in it. Add the stock, bring to the boil, cover and cook for about 15 minutes. Peel and finely chop the onion.
- 2
Knead minced meat, onions, curd and egg. Season with curry, paprika, salt and pepper. Form small balls from it. Heat 2 tablespoons of oil in a pan. Brown the meatballs in it all around.
- 3
Add to the soup and leave to infuse for 5 minutes. Cut toast into cubes. Peel garlic and chop finely. Heat the remaining oil. Fry garlic and bread cubes in it until golden brown. Wash parsley and chop finely.
- 4
Season soup with salt and pepper, sprinkle with parsley. Serve bread cubes separately with the soup.
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