Zucchini and potato soup with meatballs

Name: Zucchini and potato soup with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 Onion; 1 Garlic clove; 1 (approx. 250 g) Courgette; 400 g Potatoes; 1 TEASPOON Vegetable broth (instant); 200 g Beefsteakhack; 1 TEASPOON Low-fat curd; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp salt and pepper; 1 TEASPOON Oil; 2-3 stem(s) Parsley; 1-2 TEASPOONS Lemon juice

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 Onion
1 Garlic clove
1 (approx. 250 g) Courgette
400 g Potatoes
1 TEASPOON Vegetable broth (instant)
200 g Beefsteakhack
1 TEASPOON Low-fat curd
1 TABLESPOON Breadcrumbs
7-10 Tbsp salt and pepper
1 TEASPOON Oil
2-3 stem(s) Parsley
1-2 TEASPOONS Lemon juice

Directions

1
Peel and finely dice the onion and garlic. Clean, wash and chop the zucchini. Peel, wash and chop the potatoes. Simmer everything in 1/2 l water covered with broth for about 20 minutes.
2
Meanwhile knead the minced meat, curd and breadcrumbs. Season with salt and pepper. Form small balls from the mixture with moistened hands. Heat the oil in a pan. Fry the meatballs for about 5 minutes, turning them over.
3
Wash parsley, shake dry and chop. Remove 2-3 tbsp. of vegetable pieces from the soup. Briefly puree the remaining vegetables in the broth with a hand blender. Season to taste with salt, pepper and lemon juice.
4
Add the vegetable pieces and meatballs to the soup, warm up again if necessary. Sprinkle with parsley.