Clear vegetable soup with meatballs

For 4 people
  • 500 g potatoes
  • 2 EL Oil
  • 300 g frozen soup vegetables
  • 1 l Vegetable stock (instant)
  • 200 g fresh, uncooked sausage
  • 2 stem (s) parsley
  • 1 Egg
  • Salt
  • pepper
30 minutes
light
1.
Peel, wash and finely dice the potatoes. Heat 1 tablespoon of oil in a saucepan. Fry the potatoes in it. Add the soup vegetables, deglaze with the stock, bring to the boil and cook for about 15 minutes over low heat. Heat 1 tablespoon of oil in a pan. Press the sausage meat out of the skin into the pan as dumplings and fry all around for about 5 minutes. Wash and finely chop the parsley. Beat the egg. Season the soup with salt and pepper. Stir the egg into the soup. Add dumplings, sprinkle with parsley and serve
1 person approx:
  • 330 kcal
  • 1380 kJ
  • 12 g protein
  • 21 g fat
  • 21 g carbohydrates

0 Comments

Leave A Comment