Vegetable soup with meatballs

Recipe from: 7/22/1999 12:00:00 AM
Ingredients 20
Servings 0


  • 30
  • 2
    large onions, chopped
  • 2
    cloves of garlic, crushed
  • 1
    stalk celery, chopped
  • 2
    carrots, scrapped and diced
  • 6
    courgettes, sliced into rings
  • 125
    uncooked rice
  • 10
    fresh or dried origanum
  • 1
    bay leaf
  • 250
    green beans, scraped and
  • cut into pieces
  • 410
    chopped tomatoes
  • 2
    chicken stock
  • salt and freshly ground black pepper
  • 500
    lean minced beef
  • 1
    egg, beaten
  • salt and freshly ground black pepper
  • 50
    chopped fresh parsley
  • 2
    slices white bread, processed into crumbs


1 hr 15 min
Melt the butter and sauté the onions, garlic, celery, carrots and courgettes over medium heat. Cover the vegetables with a sheet of wax paper, place the lid on top and slowly braise the vegetables for 5 minutes. Add the rice and remaining soup ingredients and bring to the boil. Reduce the heat and simmer slowly for 1 hour. Meanwhile prepare the meatballs by mixing all the ingredients by hand. Shape into small balls and add to the soup after it has simmered for 1 hour. Simmer for another 15 minutes until the meatballs are done. Taste the soup and adjust the seasoning, if necessary. Serve hot with freshly baked bread and butter. Makes about 2 litres soup.

Read more on: soup  |  beef

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