Meatball soup

Name: Meatball soup
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g minced meat (beef and pork); 1 ½ litres beef bouillon; 4 sprigs flat-leaf parsley; 1 garlic clove; 200 g parsnips; a little pepper; ½ tsp salt; oil , for frying; 110 g grated Gruyère; 200 g fregola sarda (e.g. Fine Food); 20 g breadcrumbs; 200 g frozen green beans; 300 g frozen leaf spinach

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

What is little FOOBY? To the cooking rules

Utensils

Apron
Bowl
Flat grater
Garlic press
Pan
Paring knife
Teaspoon
Timer
Cutting board
Kitchen scales

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mincemeat mixture

200 g parsnips

4 sprigs flat-leaf parsley

300 g minced meat (beef and pork)

80 g grated Gruyère

20 g breadcrumbs

½ tsp salt

a little pepper

Meatballs

oil, for frying

Soup

1 ½ litres beef bouillon

1 garlic clove

200 g fregola sarda (e.g. Fine Food)

200 g frozen green beans, slightly defrosted

300 g frozen leaf spinach, slightly defrosted

30 g grated Gruyère

How it's done

The kids can help at the marked areas .

Mincemeat mixture

200 g parsnips

4 sprigs flat-leaf parsley

300 g minced meat (beef and pork)

80 g grated Gruyère

20 g breadcrumbs

½ tsp salt

a little pepper

Peel and finely grate the parsnips into a bowl. Finely chop the parsley. Add the mincemeat, cheese and breadcrumbs, season. Mix together, knead well until the ingredients combine to form a compact mass.

Meatballs

oil, for frying

Divide the mixture into 40 portions, shape into balls with wet hands. Heat the oil in a frying pan. Fry the meatballs in batches for approx. 4 mins. all over. Remove and drain on paper towels.

Soup

1 ½ litres beef bouillon

1 garlic clove

200 g fregola sarda (e.g. Fine Food)

200 g frozen green beans, slightly defrosted

300 g frozen leaf spinach, slightly defrosted

30 g grated Gruyère

Bring the stock and garlic to the boil in a pan. Add the pasta and beans, simmer over a medium heat for approx. 5 mins. Add the spinach and meatballs, simmer for approx. 5 mins. Plate up the soup, sprinkle with cheese.