Vegetable Stew with Chorizo and Meatballs
Ingredients
- For the broth
- 1 ⅕ liters Beef broth
- 1 onion
- 1 Tbsp butter
- 400 grams potatoes
- 250 grams carrots
- 150 grams Mushrooms
- 4 garlic cloves
- For the meatballs
- 1 day-old White roll
- 1 shallot
- 1 Tbsp butter
- 200 grams Ground wild fowl (such as from quail and ostrich meat, substitute beef)
- 1 Tbsp finely chopped parsley
- 1 egg
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the broth: Peel the potatoes and carrots and cut into bite-size pieces. Peel and chop the onion. Leave the garlic unpeeled. Clean the mushrooms with a damp paper towel and chop. Heat the butter in a saucepan and saute the onion until translucent. Add the rest of the vegetables and sauté briefly. Pour in the broth, bring to a boil and cook for about 15 minutes. Soak the bread in water. Cut chorizo into slices. Peel shallots, chop finely and saute in butter until translucent.
Squeeze the bread. In a bowl, mix the ground beef with the bread, parsley, flour, shallot and egg and season with salt, pepper and nutmeg and knead to combine. With moistened hands shape into small walnut-sized meatballs and drop into the simmering vegetables along with the chorizo and simmer 8-10 minutes, but do not boil. Divide the stew among shallow bowls. Garnish with thinly sliced scallions.
