Curry-leek stew with noodles and meatballs

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Onions
  • 250 g Celeriac
  • 5 Leek sticks (leek)
  • 300 g Pasta (e.g. orichette)
  • 7-10 Tbsp Salt
  • 5 TABLESPOONS Olive oil
  • 1-2 TEASPOONS yellow curry paste
  • 1/2 TEASPOON Sugar
  • 1 1/4 l Meat broth
  • 300 g mixed minced meat
  • 1 Egg yolk (size M)
  • 1 TABLESPOON Breadcrumbs
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 5 Stem(s) Parsley
  • 7-10 Tbsp Curry Powder

Directions

  1. 1

    Onions peel, 1 chop finely. Celery peel, wash and cut into small cubes. Clean, wash and cut leek into rings. Prepare pasta in boiling salted water according to package instructions.

  2. 2

    Heat 2 tablespoons of oil in a saucepan. Brown onions, celery and curry paste in it. Add leek and steam briefly. Sprinkle with sugar. Deglaze with stock, bring to the boil, cover and cook for 8-9 minutes.

  3. 3

    Grate the remaining onion finely. Knead minced meat, onion, egg yolk and breadcrumbs, season with salt, pepper and paprika. Form small dumplings out of the minced mass. Heat 3 tablespoons of oil in a frying pan. Fry the dumplings for 4-6 minutes, turning them over and taking them out.

  4. 4

    Wash the parsley and dab dry. Pluck the leaves from the stalks and chop them. Drain the noodles. Puree the soup a bit, season with salt and pepper. Add meatballs and noodles to the soup, arrange, dust with curry powder and sprinkle with parsley.

Nutrition Facts

KCAL
670 kcal
CARBS
64 g
FATS
32 g
PROTEINS
29 g

Categories & Tags

Main DishesAutumnStew