Spring soup with meatballs

Name: Spring soup with meatballs
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 9
Ingredients: 1 kg High rib (from beef); 1 collar Soup Greens; 2 Tomatoes; 2 medium-sized onions; 1 TEASPOON Peppercorns; 1 Bay leaf; 500 g white asparagus; 3 (approx. 350 g) medium-sized carrots; 1 (approx. 400 g) baby pointed cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 fine unboiled veal sausages (à approx. 100 g); 200 g frozen peas; 1 collar Parsley; 1 potty Chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 9

1 kg High rib (from beef)
1 collar Soup Greens
2 Tomatoes
2 medium-sized onions
1 TEASPOON Peppercorns
1 Bay leaf
500 g white asparagus
3 (approx. 350 g) medium-sized carrots
1 (approx. 400 g) baby pointed cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 fine unboiled veal sausages (à approx. 100 g)
200 g frozen peas
1 collar Parsley
1 potty Chervil

Directions

1
Wash the meat. Clean or peel, wash and roughly cut the soup greens. Wash and quarter tomatoes. Onions peel and quarter. Boil up everything with about 3 litres of water, peppercorns and bay leaf.
2
Simmer at low heat for about 2 hours. Skim more often. Wash and peel the asparagus and cut off the woody ends. Cut asparagus diagonally into slices. Peel and wash carrots and cut them diagonally into slices.
3
Clean, wash, quarter and cut the pointed cabbage into strips. Remove meat from the stock. Sieve broth, season with salt and pepper and bring to the boil again. Cook the asparagus and carrots for 15-20 minutes.
4
Dice meat. Approx. 12 minutes before the end of the cooking time, press the sausage mixture from the skin as a dumpling directly into the soup and cook it. Add the pointed cabbage for approx. 10 minutes and the peas for 3-5 minutes. Season soup with salt and pepper.
5
Wash and chop the herbs and sprinkle over them.