Vegetable Soup with Meatballs
Ingredients
- Ingredients
- 300 grams green Beans
- 500 grams white Asparagus
- 400 grams waxy potatoes
- 300 grams carrots
- 2 onions
- 3 Tbsps butter
- 12 Sage
- 400 grams ground pork
- salt
- freshly ground peppers
- 800 milliliters lnstant Vegetable broth
- 1 Tbsp vegetable oil
Preparation steps
Rinse and trim the beans. Cut off and discard the tough ends of the asparagus and peel. Rinse, peel and cut the potatoes into 1 cm (approximately 1/2-inch) cubes. Rinse and peel the carrots and slice 1/2 cm (approximately 1/4-inch) thick.
Peel and finely dice the onions. Heat 1 teaspoon of the butter and saute half of the onions until soft. Transfer to a bowl and cool slightly. Chop 4 sage leaves finely and add to the bowl along with the ground pork, season with salt and pepper. With dampened hands, shape the mixture into 20 meatballs. Heat 1 tablespoon of the butter in a skillet and saute the meatballs until cooked through, 4-5 minutes, set aside.
Meanwhile, heat the remaining butter in a large saucepan. Add the remaining onions, carrots, beans and potatoes and sauté 2 minutes. Pour in the broth and simmer until the vegetables are tender and the soup is flavorful, 8-10 minutes. Add the asparagus after the other vegetables have cooked 5 minutes. Season with salt and pepper.
Saute the remaining sage leaves in hot oil until crispy, drain on paper towels. Add the meatballs to the soup and simmer just until heated through. Serve the soup topped with crispy sage leaves.
