Meatball and Noodle Soup

A light meatball soup you'll come back to again and again. Delicious every time!

Recipe author

Servings:

Vermicelli

100

Potatoes

Onion

Carrot

Salt

Ground black pepper

Fresh herbs

Ground meat

300

Egg

Breadcrumbs

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 28 % 9 g

Carbohydrates 53 % 17 g

178 kcal

GI: 88 / 0 / 12

Cooking method

Cooking time: 50 min

Step 1:

Gather your ingredients. Peel and rinse the potatoes, onion, and carrot.
Step 2:

Pour water into a pot and set it over the heat.
Step 3:

Now for the meatballs. Add the egg and breadcrumbs to the ground meat, season with salt and pepper to taste, and knead well.
Step 4:

With damp hands, roll the mixture into walnut-sized meatballs.
Step 5:

Cut the potatoes into medium cubes.
Step 6:

Finely dice the onion and grate the carrot on the fine holes of a grater, then sauté both in a little vegetable oil.
Step 7:

Drop the meatballs into the boiling water one at a time.
Step 8:

Then add the potatoes to the pot.
Step 9:

Once the soup comes back to a boil, stir in the sautéed vegetables. Let it simmer for 5 minutes. Season with salt and pepper to taste.
Step 10:

After 5 minutes, add the fine vermicelli and stir.
Step 11:

Add fresh herbs to taste and let it come to a boil. Turn off the heat, cover, and let it rest for 15 minutes.
Step 12:

Ladle into bowls and enjoy this delicious, fragrant, hearty soup with a slice of fresh bread.