Vegetable soup with balls

Name: vegetable soup with balls
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 el fresh parsley; 1 rusk; 300 g half to half chopped; el Zaanse mustard; 1 medium sized egg; 2 winter carrot; 1 leeks; 50 g fresh celery; 250 ml basis for chicken soup; 1 liter tap water; 15 g white quick cooking rice variations possible

Vegetable soup with balls, carrot, leek and celery.

Ingredients

Directions

Slice the parsley. Crumble the biscuit and mix the crumb with the minced meat, the mustard, the egg, half of the parsley, pepper and salt.
Turn meatballs off. Remove the winter carrot and cut off the top and bottom.
Cut them into pieces of 5 cm and then into thin strips. Wash the leeks, cut into pieces of 5 cm and cut them in half lengthwise.
Cut the celery leaves fine and the celery sticks into small pieces. Lengthen the base for chicken soup with the water and bring to the boil.
Add the rice and let the soup cook for 5 minutes. Now add the soup vegetables and the meatballs, let it cook for another 10 minutes.
Season with salt and pepper and sprinkle the soup with the rest of the parsley before serving.