Name: Vegetable soup with meatballs
Cook time: 75 min
Total time: 75 min
Yield: 0 serving
Cuisine: Beef
Ingredients: 30.00 ml butter; 2.00 onions large, chopped; 2.00 garlic cloves, crushed; 1.00 celery stalks chopped; 2.00 carrots peeled, finely diced; 6.00 courgettes sliced into rings; 125.00 ml rice uncooked; 10.00 ml fresh origanum dried; 1.00 bay leaves; 250.00 g green beans scraped; - cut into pieces; 410.00 g tomatoes chopped; 2.00 Litres stock chicken; sea salt and freshly ground black pepper; 500.00 g beef mince lean; 1.00 eggs beaten; sea salt and freshly ground black pepper; 50.00 ml fresh parsley chopped; 2.00 breadcrumbs

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Ingredients (19)

30.00 ml	butter
2.00	onions — large, chopped
2.00	garlic — cloves, crushed
1.00	celery stalks — chopped
2.00	carrots — peeled, finely diced
6.00	courgettes — sliced into rings
125.00 ml	rice — uncooked
10.00 ml	fresh origanum — dried
1.00	bay leaves
250.00 g	green beans — scraped
	- cut into pieces
410.00 g	tomatoes — chopped
2.00 Litres	stock — chicken
	sea salt and freshly ground black pepper

MEATBALLS

500.00 g	beef mince — lean
1.00	eggs — beaten
	sea salt and freshly ground black pepper
50.00 ml	fresh parsley — chopped
2.00	breadcrumbs

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Method:

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.