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Meatball, bean and sauerkraut soup

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsCopper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 onion, halved, sliced

  3. 2 carrots, cut into batons

  4. 2 garlic cloves, chopped

  5. 3 cups (750ml) reduced-salt chicken stock

  6. 400g can butter beans, drained, rinsed

  7. 410g can sauerkraut, drained, rinsed

  8. Meatballs

  9. 300g minced lean veal

  10. cup (15g) fresh breadcrumbs

  11. 1 eschallot, finely chopped

  12. 1 garlic clove, crushed

  13. 1 egg, lightly beaten

  14. 2 tablespoons chopped oregano

Instructions Jump to Ingredients ↑

  1. To make meatballs, place all ingredients in a bowl and mix with hands to combine. Season well. With wet hands, roll mixture into walnut-size balls. Refrigerate until ready to use.

  2. Heat oil in a large saucepan on medium. Cook onion for 3 minutes, until beginning to soften. Add carrot and garlic and cook for another 3 minutes. Add stock and 3 cups water. Bring to boil. Add meatballs and simmer for 10 minutes, until cooked.

  3. Stir through beans and sauerkraut and simmer for 5 minutes to heat through. Serve.

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