Vegetable soup with meatballs

Name: Vegetable soup with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g mainly waxy potatoes (e.g. Christa); 1 collar Soup Greens; 150 g Carrots; 3 TABLESPOONS Instant vegetable stock; 250 g Minced beef; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 300 g frozen green beans; 7-10 Tbsp Cayenne pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g mainly waxy potatoes (e.g. Christa)
1 collar Soup Greens
150 g Carrots
3 TABLESPOONS Instant vegetable stock
250 g Minced beef
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp black pepper
300 g frozen green beans
7-10 Tbsp Cayenne pepper

Directions

1
Peel, wash and chop the potatoes. Clean, wash and also chop the soup greens. Peel, wash and slice carrots. Bring 1.5 litres of water to the boil, stir in broth. Add potatoes and vegetables. Cover and simmer for about 20 minutes.
2
Knead minced meat and tomato paste. Season with salt and pepper. Shape into small dumplings. Add meatballs and beans to the soup, simmer for 5-6 minutes. Season soup with salt and cayenne pepper