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Italian meal soup with beef balls
Meal soup of fennel, Italian herbs, beef broth, rice, parmesan cheese, beef soup balls and stir-fry vegetables.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the stems and a piece of the underside of the fennel bulb, halve the tuber lengthwise, remove the hard core and cut into the smallest parts possible.
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Heat the oil in a soup pot and fry the fennel with the Italian herbs for 5 minutes.
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Pour in the stock and the water, add the rice and bring to the boil. Cook for 10 minutes on low heat.
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Meanwhile, grate the Parmesan cheese with a fine grater.
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Make a pile of cheese per person of 4 cm diameter on a baking sheet covered with parchment paper and bake in the oven for about 10 minutes.
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Take the cheese clippings with a spatula from the parchment paper and let cool on a rack.
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Add the beef balls to the soup and cook for another 3 minutes. Add the stir-fry vegetable and cook for another 2 minutes.
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Season the soup with pepper and salt. Serve the soup with the cheese patties.
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Nutrition
620Calories
Sodium0% DV1.325mg
Fat40% DV26g
Protein60% DV30g
Carbs20% DV59g
Fiber44% DV11g
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