Vegetable macaroni with meatballs

Name: Vegetable macaroni with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Soup vegetables; 1 can(s) (425 ml) peeled tomatoes; 1 package (125 g each) Mini-Mozzarella balls (=15 pieces); 400 g mixed minced meat; 1 Egg; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Macaroni; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Soup vegetables
1 can(s) (425 ml) peeled tomatoes
1 package (125 g each) Mini-Mozzarella balls (=15 pieces)
400 g mixed minced meat
1 Egg
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Macaroni
2 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Clean, wash and possibly peel and cut soup vegetables into small pieces. Puree tomatoes in the sauce. Drain the mozzarella. Knead minced meat, egg and breadcrumbs. Season with salt and pepper.
2
Form small meatballs from it. Cook macaroni in boiling salted water for about 10 minutes. In the meantime, fry the meatballs in hot oil all around. Add soup vegetables and fry briefly. Deglaze with 200 ml water and pureed tomatoes.
3
Simmer for about 10 minutes. Season to taste with salt and pepper, add mozzarella. Drain the pasta and serve with the vegetable sauce in portions. Serve garnished with parsley.