Colorful paprika soup with meatballs

For 4 people
  • 1 slice toasted bread
  • 2 onions
  • 300 g mixed minced meat
  • 1 Egg (size M)
  • 1 TL medium hot mustard
  • Salt
  • white pepper
  • Noble sweet paprika
  • 2 red and yellow peppers
  • 1 green pepper
  • 2 (250 g, a.d. Can) Corn on the cob
  • 3 EL Olive oil
  • 1 l Vegetable stock (instant)
  • 2-3 Stalk (s) Marjoram
  • 1 pinch sugar
40 minutes
Soak the toast in cold water. Peel the onions, finely dice 1 onion, cut 1 into rings. Express the toast Knead, diced onion, toasted bread, mustard, salt, pepper and paprika powder with the dough hook of the hand mixer. Shape them into small balls with damp hands. Clean, wash and cut the paprika. Cut the corn on the cob into slices. Heat the oil in a large saucepan, add the meatballs Fry with a turn. Remove from the pot and set aside. Put the paprika, onion rings and corn wheels in the frying fat and fry in it while turning. Dust with paprika. Deglaze with stock and season with salt and pepper en. Bring to the boil and cover and simmer over medium heat for about 10 minutes. Add meatballs and let steep for another 5 minutes over low heat. In the meantime, wash the marjoram, pat dry and pluck the leaves from the stems. Season the soup with salt, pepper and sugar. Add the marjoram. Serve in small bowls
1 person approx:
  • 350 kcal
  • 1470 kJ
  • 18 g protein
  • 18 g fat
  • 24 g carbohydrates


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