Homemade Meatballs

in Hearty Vegetable Soup

photo
low-carb
Share!
low-carb
Share!

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.

Enjoy this warming veg-packed soup!

Cooking Time: 30 min

Cals 631.0 · Prot 43.5 · Carbs 33.7 · Fat 36.5

Ingredients

Number of people

Meatballs

Beef mince 350.00 Grams
Dijon mustard 6.00 Grams
Paprika powder 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp
Olive oil 2.00 Tbsp

For soup

Brown onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Carrot 2.00 Pieces
Red bell pepper 1.00 Pieces
Zucchini small 2.00 Pieces
Olive oil 1.00 Tbsp
Chopped tomatoes 400.00 Grams
Water 800.00 ML
Chicken stock cube 1.00 Pieces
Dried oregano 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

To serve

Sour cream 60.00 Grams

Enjoy this warming veg-packed soup!

Cooking Time: 30 min

Cals 631.0 · Prot 43.5 · Carbs 33.7 · Fat 36.5

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 350.00 Grams
Dijon mustard 6.00 Grams
Paprika powder 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp
Olive oil 2.00 Tbsp

For soup

Brown onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Carrot 2.00 Pieces
Red bell pepper 1.00 Pieces
Zucchini small 2.00 Pieces
Olive oil 1.00 Tbsp
Chopped tomatoes 400.00 Grams
Water 800.00 ML
Chicken stock cube 1.00 Pieces
Dried oregano 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

To serve

Sour cream 60.00 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...