Potato and vegetable stew with meatballs

Name: Potato and vegetable stew with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Federation Soup Greens; 1 kg Potatoes; 1,5 l Vegetable broth; 1 untreated lemon; 1/2 bunch Parsley; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 boiled fine sausage; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Federation Soup Greens
1 kg Potatoes
1,5 l Vegetable broth
1 untreated lemon
1/2 bunch Parsley
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 boiled fine sausage
7-10 Tbsp freshly grated nutmeg

Directions

1
Clean or peel and wash the soup vegetables. Cut carrots into slices, leek into rings, celery and parsley root into cubes. Peel, wash and dice the potatoes
2
Bring the stock to the boil and cook the potatoes, celery, carrots and parsley root for about 15 minutes
3
Wash the lemon hot, grate dry, peel the rind thinly with a zest ripper and chop. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Remove 4 tablespoons of stock. Mix parsley, lemon peel, broth and oil, season with salt and pepper
4
Add leek to the soup about 5 minutes before the end of the cooking time. Press the meat as dumplings from the skin directly into the soup. Season soup with salt, pepper and nutmeg. Serve the soup and add Gremolata