Dutch vegetable soup with balls
Try this Dutch vegetable soup with balls too
- 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
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.
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