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Vegetable soup with balls
Vegetable soup with balls, carrot, leek and celery.
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Ingredients
Directions
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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.
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Turn meatballs off. Remove the winter carrot and cut off the top and bottom.
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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.
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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.
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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.
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Season with salt and pepper and sprinkle the soup with the rest of the parsley before serving.
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Nutrition
285Calories
Fat28% DV18g
Protein42% DV21g
Carbs3% DV10g
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