Homemade Meatballs

in Hearty Vegetable Soup

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Instructions

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1 Shape meatballs

In a bowl, combine the beef mince, Dijon mustard and paprika, with the salt and pepper. With clean hands, knead for 3 min. Shape into meatballs and set aside.

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2 Prep vegetables

Peel and finely chop the onion and garlic. Peel and chop the carrots. Chop the bell pepper and zucchini.

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3 Fry meatballs

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 4-5 min until nicely browned. Remove the pan from the heat and set aside. 

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4 Start soup

Heat a large soup pot over a medium heat with a drizzle of olive oil. Once hot, add the onion, garlic, carrot and red bell pepper. Fry for 5 min. Add the chopped tomatoes, measured water, stock cube, oregano, salt and pepper (see pro tip). Simmer for 10 min.

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5 Simmer

After 10 min, add the meatballs and zucchini to the soup and simmer for a final 5 min. Check the seasoning.

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6 Serve

Divide the soup among plates and serve with a dollop of sour cream.

Tips for fussy eaters

Add a handful of cooked pasta (like macaroni or orzo) to their share of the soup. Alternatively, serve the meatballs with spaghetti and a ladle of soup.

Pro tip

Add a pinch of sugar or a drizzle of honey to the soup to round off the taste.

Enjoy this warming veg-packed soup!

Cooking Time: 30 min

Cals 581 · Prot 44 · Carbs 41 · Fat 28

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Dijon mustard 6 Grams
Paprika powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

For soup

Brown onion 1 Piece
Garlic cloves 3 Piece
Carrot 2 Piece
Red pepper 1 Piece
Small zucchini 2 Piece
Olive oil 1 Tbsp
Chopped tomatoes 400 Grams
Water 800 ML
Chicken stock cube 1 Piece
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Sour cream 60 Grams

Enjoy this warming veg-packed soup!

Cooking Time: 30 min

Cals 581 · Prot 44 · Carbs 41 · Fat 28

Instructions

photo

1 Shape meatballs

In a bowl, combine the beef mince, Dijon mustard and paprika, with the salt and pepper. With clean hands, knead for 3 min. Shape into meatballs and set aside.

photo

2 Prep vegetables

Peel and finely chop the onion and garlic. Peel and chop the carrots. Chop the bell pepper and zucchini.

photo

3 Fry meatballs

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 4-5 min until nicely browned. Remove the pan from the heat and set aside. 

photo

4 Start soup

Heat a large soup pot over a medium heat with a drizzle of olive oil. Once hot, add the onion, garlic, carrot and red bell pepper. Fry for 5 min. Add the chopped tomatoes, measured water, stock cube, oregano, salt and pepper (see pro tip). Simmer for 10 min.

photo

5 Simmer

After 10 min, add the meatballs and zucchini to the soup and simmer for a final 5 min. Check the seasoning.

photo

6 Serve

Divide the soup among plates and serve with a dollop of sour cream.

Tips for fussy eaters

Add a handful of cooked pasta (like macaroni or orzo) to their share of the soup. Alternatively, serve the meatballs with spaghetti and a ladle of soup.

Pro tip

Add a pinch of sugar or a drizzle of honey to the soup to round off the taste.

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Dijon mustard 6 Grams
Paprika powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

For soup

Brown onion 1 Piece
Garlic cloves 3 Piece
Carrot 2 Piece
Red pepper 1 Piece
Small zucchini 2 Piece
Olive oil 1 Tbsp
Chopped tomatoes 400 Grams
Water 800 ML
Chicken stock cube 1 Piece
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Sour cream 60 Grams
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