Italian meal soup with beef balls

Name: Italian meal soup with beef balls
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 fennel bulb; 1 el dried Italian herbs; 2 el traditional olive oil; 700 ml beef broth pot; 1 liter water; 300 g rice and cereals bag; 60 g Parmigiano Reggiano broken; 290 g fresh beef soup balls; 600 g Italian stir fry mix

Meal soup of fennel, Italian herbs, beef broth, rice, parmesan cheese, beef soup balls and stir-fry vegetables.

Ingredients

Kitchen Stuff

1 soup pan
1 rasp
1 baking paper

Directions

Preheat the oven to 180 ° C.
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.
Heat the oil in a soup pot and fry the fennel with the Italian herbs for 5 minutes.
Pour in the stock and the water, add the rice and bring to the boil. Cook for 10 minutes on low heat.
Meanwhile, grate the Parmesan cheese with a fine grater.
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.
Take the cheese clippings with a spatula from the parchment paper and let cool on a rack.
Add the beef balls to the soup and cook for another 3 minutes. Add the stir-fry vegetable and cook for another 2 minutes.
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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