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Print Recipe
Vegetable Soup-Puree with Fried Meatballs Recipe
Simple and easy to prepare soup for every day.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. From the finished minced meat, form meatballs slightly larger than a walnut.
    From the finished minced meat, form meatballs slightly larger than a walnut.
  2. Add 2 tablespoons of vegetable oil to the pan. Fry the meatballs over high heat for 3-5 minutes.
    Add 2 tablespoons of vegetable oil to the pan. Fry the meatballs over high heat for 3-5 minutes.
  3. Add 2 tablespoons of vegetable oil and 1 tablespoon of melted butter to the pan where the meatballs were fried. Return the pan to a low heat, add the bell pepper, onion and carrot cut into pieces/cubes/straws. Simmer vegetables until soft. Next, punch the vegetables with a blender until pureed.
    Add 2 tablespoons of vegetable oil and 1 tablespoon of melted butter to the pan where the meatballs were fried. Return the pan to a low heat, add the bell pepper, onion and carrot cut into pieces/cubes/straws. Simmer vegetables until soft. Next, punch the vegetables with a blender until pureed.
  4. Add the broth (1 l.) to the pan, put the vegetable puree in the broth and cook for an additional 3-5 minutes.
    Add the broth (1 l.) to the pan, put the vegetable puree in the broth and cook for an additional 3-5 minutes.
  5. Then add the cream cheese. Return the pan to a low heat and warm/boil the soup until the cheese is completely melted. Next, put the fried meatballs in the vegetable soup.
    Then add the cream cheese. Return the pan to a low heat and warm/boil the soup until the cheese is completely melted. Next, put the fried meatballs in the vegetable soup.
  6. When serving, add fresh herbs.Bon Appetit!
    When serving, add fresh herbs.Bon Appetit!

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