Italian vegetable soup with parmesan balls

Name: Italian vegetable soup with parmesan balls
Total time: 40 min
Yield: 4
Ingredients: 75 gram Parmesan cheese; 250 gram minced beef; 3 tablespoon olive oil; 100 gram lean smoked bacon; 2 clove garlic; 1 onion; 1 tin can tomato paste; 1 little winter carrot; 300 gram savoy; 300 gram cabbage; 1 tablespoon dried Italian herbs; 1 liter Meat bouillon; 100 gram shell paste; 1 ciabatta Bread; 4 tablespoon olive oil

Ingredients

75 gram Parmesan cheese
250 gram minced beef
3 tablespoon olive oil
100 gram lean smoked bacon
2 clove garlic
1 onion
1 tin can tomato paste
1 little winter carrot

300 gram savoy
300 gram cabbage
1 tablespoon dried Italian herbs
1 liter Meat bouillon
100 gram shell paste
1 ciabatta Bread
4 tablespoon olive oil

Directions

Knead half of the cheese through the minced meat and form small balls.
Heat the olive oil in a soup pot and fry the bacon cubes, garlic and onion for 5 minutes.
Add the tomato puree and fry briefly. Put the carrot, cabbage and Italian herbs through.
Pour in the stock and stir in the pasta and meatballs.
Cook the soup with lid on the pan gently for 20 minutes. Serve the soup with ciabatta bread. Sprinkle with olive oil and sprinkle with the rest of the Parmesan cheese.