Dutch vegetable soup with balls

Name: Dutch vegetable soup with balls
Total time: 40 min
Yield: 6
Ingredients: 350 gram minced beef; 2 tablespoon olive oil; 25 gram butter; 2 onion shredded; 1 little baking flour in florets; 250 gram winter roots peeled, into cubes; 250 gram leeks in rings, cleaned; 2 stem celery thinly peeled, in little bows; 1 mespoint cayenne pepper; 2 tablespoon fresh thyme; 2 teaspoon dried thyme; 400 gram tomato cubes look; 400 gram peeled tomatoes look; 2 liter meat broth from tablet; 2 liter Meat bouillon pot

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Ingredients

350 gram minced beef
2 tablespoon olive oil
25 gram butter
2 onion shredded
1 little baking flour in florets
250 gram winter roots peeled, into cubes
250 gram leeks in rings, cleaned
2 stem celery thinly peeled, in little bows

1 mespoint cayenne pepper
2 tablespoon fresh thyme
2 teaspoon dried thyme
400 gram tomato cubes look
400 gram peeled tomatoes look
2 liter meat broth from tablet
2 liter Meat bouillon pot

Kitchen Stuff

1 baking dish (about 2 liters)

Directions

Season the minced meat with salt and pepper and roll small balls with moist hands.
Heat the oil or butter in a large soup pot. Fruit the onions glassy.
Put the cauliflower, carrot, leek, celery and cayenne pepper through and stir fry for 3 minutes.
Add the thyme, tomatoes with juice and the stock and simmer for 20 minutes. Stir occasionally. Spoon the meatballs through the soup for the last 10 minutes.