Vegetable soup with meatballs
Adding little meatballs to a vegetable soup turns it into a satisfying meal that will appeal to the whole family. Caraway seeds and ginger add a delicious flavour to the meatballs, as well as being great aids to digestion. Serve with some tasty rye bread.
| Servings | Prep Time | Cook Time |
| 4servings | 30minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 30minutes |
| Cook Time |
| 15minutes |
Ingredients
- Meatballs
- 400 g ground pork
- 15 g fresh ginger peeled and grated
- 1/2 tsp caraway seeds lightly crushed
- 1 garlic clove crushed
- 1/2 egg beaten
- Soup
- 200 g new potatoes scrubbed
- 2 carrots peeled
- 1 large leek or 2 small leeks
- 6 cups diluted homemade vegetable stock hot
- 1/4 savoy cabbage finely shredded
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To make the meatballs, place the ground pork, ginger, caraway seeds, garlic and beaten egg into a bowl, season with a little salt and pepper, then mix together until thoroughly combined. Roll the mixture into small walnut-sized balls (about 24 altogether) and set aside.
- Cut the potatoes and carrots into small cubes. Trim and clean the leeks, removing most of the dark green part. Cut in half lengthwise and slice thinly.
- In a large pot, bring the stock to a boil. Add the potatoes, carrots and leeks and simmer for 5 minutes until almost tender. Add the meatballs and simmer gently for 6-8 minutes until cooked through.
- Finally, add the shredded cabbage and cook for 1 minute until just wilted. Serve immediately.
Recipe Notes
Cook's tip: The meatballs can be prepared a day ahead of time and stored, covered, in the refrigerator.
Each serving: 27 g protein, 8 g fat of which 3 g saturates, 14 g carbohydrate, 5 g fibre, 246 Calories
