Zucchini and potato soup with meatballs

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 2
  • 1 Onion
  • 1 Garlic clove
  • 1 (approx. 250 g) Courgette
  • 400 g Potatoes
  • 1 TEASPOON Vegetable broth (instant)
  • 200 g Beefsteakhack
  • 1 TEASPOON Low-fat curd
  • 1 TABLESPOON Breadcrumbs
  • 7-10 Tbsp salt and pepper
  • 1 TEASPOON Oil
  • 2-3 stem(s) Parsley
  • 1-2 TEASPOONS Lemon juice

Directions

  1. 1

    Peel and finely dice the onion and garlic. Clean, wash and chop the zucchini. Peel, wash and chop the potatoes. Simmer everything in 1/2 l water covered with broth for about 20 minutes.

  2. 2

    Meanwhile knead the minced meat, curd and breadcrumbs. Season with salt and pepper. Form small balls from the mixture with moistened hands. Heat the oil in a pan. Fry the meatballs for about 5 minutes, turning them over.

  3. 3

    Wash parsley, shake dry and chop. Remove 2-3 tbsp. of vegetable pieces from the soup. Briefly puree the remaining vegetables in the broth with a hand blender. Season to taste with salt, pepper and lemon juice.

  4. 4

    Add the vegetable pieces and meatballs to the soup, warm up again if necessary. Sprinkle with parsley.

Nutrition Facts

KCAL
370 kcal
CARBS
47 g
FATS
8 g
PROTEINS
25 g