Zucchini and potato soup with tatar balls

Name: Zucchini and potato soup with tatar balls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 750 g Potatoes; 600 g Courgette; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/2 l Vegetable broth (instant); 400 g Beefsteak minced meat; 1 Egg yolk (size M); 3-4 Collar Parsley; 7-10 Tbsp grated nutmeg

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
750 g Potatoes
600 g Courgette
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/2 l Vegetable broth (instant)
400 g Beefsteak minced meat
1 Egg yolk (size M)
3-4 Collar Parsley
7-10 Tbsp grated nutmeg

Directions

1
Peel and chop the onion and garlic. Peel, wash and finely dice the potatoes. Clean, wash and dice the zucchini. Heat 1 tablespoon of oil in a saucepan, fry the onion and garlic while turning.
2
Add potatoes and zucchini and also fry briefly. Season with salt and pepper. Deglaze with broth, bring to the boil covered and cook over medium heat for about 15 minutes. In the meantime knead minced meat and egg yolk.
3
Season with 1 level teaspoon of salt and pepper. Form small balls from the mixture with moistened hands. Heat 2 tablespoons of oil in a pan. Fry the meatballs for about 5 minutes, turning them over.
4
Wash parsley, shake dry and cut into fine strips, except for a little to garnish. Remove the potato and courgette vegetables from the heat, remove 2 tablespoons of vegetables and set aside.
5
Puree the remaining vegetables in the stock with a blender. Season again with salt, pepper and nutmeg. Add meatballs. Sprinkle with zucchini and potato cubes and parsley. Garnish with parsley.