Vegetable soup with meatballs

Name: Vegetable soup with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 washer Toast; 2 medium-sized onions; 250 g mixed mince; 1 Egg; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 3 Peppers; 2 Corncob (tin); 2-3 stem(s) fresh or 1/2 tsp dried marjoram; 1-2 TABLESPOONS Olive oil; 2-3 TEASPOONS Vegetable broth

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 washer Toast
2 medium-sized onions
250 g mixed mince
1 Egg
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
3 Peppers
2 Corncob (tin)
2-3 stem(s) fresh or 1/2 tsp dried marjoram
1-2 TABLESPOONS Olive oil
2-3 TEASPOONS Vegetable broth

Directions

1
Soak the toast. Peel onions, dice one each or cut into rings. Squeeze the toast well. Knead with minced meat, egg, diced onions, mustard, salt, pepper and sweet paprika. Shape into small balls
2
Clean, wash and cut the peppers into pieces. Cut the corn into slices. Wash the marjoram and pluck off the leaves
3
Heat the oil in a pot. Brown the meatballs in it and take them out. Fry onion rings, paprika and corn in hot frying fat. Add a good 3/4 l water, stock, sweet paprika and marjoram. Bring to the boil and simmer covered for about 10 minutes
4
Add the meatballs to the soup and simmer for about 5 minutes. Season to taste with salt and pepper