Potato and vegetable soup with beef dumplings

Name: Potato and vegetable soup with beef dumplings
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Beefsteak minced meat; 1 egg (size S); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Tomato paste; 1-2 TEASPOONS dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 350 g Savoy cabbage; 1 (approx. 250 g) red pepper; 300 g Carrots; 2 (approx. 50 g) Shallots; 500 g waxy potatoes; 1 tablespoon (10 g) Olive oil; 1,2 l Vegetable broth (instant); 7-10 Tbsp milled pepper; 7-10 Tbsp Oregano

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Beefsteak minced meat
1 egg (size S)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Tomato paste
1-2 TEASPOONS dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
350 g Savoy cabbage
1 (approx. 250 g) red pepper
300 g Carrots
2 (approx. 50 g) Shallots
500 g waxy potatoes
1 tablespoon (10 g) Olive oil
1,2 l Vegetable broth (instant)
7-10 Tbsp milled pepper
7-10 Tbsp Oregano

Directions

1
Knead minced meat, egg, breadcrumbs, tomato paste, herbs, salt and paprika well. Form small meatballs. Clean and wash the savoy cabbage and cut into thicker strips. Clean, wash and cut the bell peppers into pieces.
2
Peel, wash and cut the carrots into pieces. Peel and finely dice the shallots. Peel and wash potatoes and cut into large cubes. Heat oil in a pot and fry meatballs.
3
Take out and drain on kitchen paper. Sauté the diced shallots in the cooking fat. Add potatoes, savoy cabbage, carrots and peppers, fry briefly and deglaze with stock. Bring to the boil and add the meatballs.
4
Cover and cook over medium heat for about 15 minutes. Season soup with salt and pepper and garnish with oregano if desired.