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Groentesoep Met Balletjes |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
For the meatballs
225g ground veal (rose)
1 tbsp cream
1 tsp tomato paste (tomato purée)
1/4 tsp nutmeg (freshly ground)
Salt & freshly ground black pepper
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For the soup
1.25 liters veal stock
1 medium carrot (finely diced)
1 leek (thinly sliced)
1 stalk of celery (thinly sliced)
1 turnip (young, meiknolletjes, finely diced)
100g asparagus (± 20 baby
green spears)
50 g cauliflower (small florets)
50 g broccoli (small florets)
50 g vermicelli
Salt & freshly ground black pepper
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Mix the ground veal with the
cream, tomato paste, nutmeg and salt, and pepper.
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Roll into marble-sized balls
between the palms of your hands. Set aside to rest in a
cool place. Meanwhile, wash and prepare the vegetables.
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Bring the stock to the
boil. Add the meatballs to the boiling stock and cook for
2 to 3 minutes.
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Remove the meatballs from the
stock with a skimmer and set aside.
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Add the vegetables to the
stock and cook for 10 minutes or until just tender. Add
the meatballs back to the soup.
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Crumble the vermicelli into
the soup and allow to cook for another minute.
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Season with salt and pepper
and serve with buttered whole wheat bread or cheese straws
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DAILY
DINNERS 
