Colorful vegetable stew with meatballs

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 washer Toast
  • 150 g frozen peas
  • 300 g mixed minced meat
  • 1 egg (size M)
  • 1 TEASPOON medium hot mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 TABLESPOON Olive oil
  • 250 g green beans
  • 200 g Celery
  • 300 g Carrots
  • 200 g Leeks (leek)
  • 300 g Potatoes
  • 1 l Vegetable broth (instant)
  • 7-10 Tbsp grated nutmeg

Directions

  1. 1

    Soak the toast in cold water. Defrost peas at room temperature. Squeeze the toast. Knead minced meat, egg, toast, mustard, salt and pepper. Shape into small balls. Heat oil in a pan and fry meatballs for about 5 minutes, turning them over.

  2. 2

    Wash and clean the beans and, depending on their size, halve or cut them into three. Clean, peel and slice the carrots. Clean, wash and slice the celery. Clean, slice and wash leek.

  3. 3

    Peel, wash and dice the potatoes. Bring the stock to the boil, season with pepper, nutmeg and possibly salt. Add potatoes and vegetables, bring to the boil, cover and simmer at medium heat for about 10 minutes.

  4. 4

    After 5 minutes add meatballs and peas. Arrange in small bowls.

Nutrition Facts

KCAL
400 kcal
CARBS
28 g
FATS
20 g
PROTEINS
24 g