Description
A light and fragrant soup generously filled with vegetables, vermicelli and meatballs.
Ingredients
Scale
Broth
- 2 onions
- 2 carrots
- 3 stalks celery
- 3 cloves of garlic (optional)
- 3 bay leaves
- 2 tsp pepper corns
- 4 sprigs parsley
- 1 sprig thyme
- 1/2 tsp salt
Soup
- handful vermicelli
- 200 g vegetables, sliced
- 2 tbsp finely chopped herbs (I like a mixture of parsley, chives, leaf celery and chervil)
- salt
- optional: bread
Meatballs
- 300 g mince (I use a mixture of beef and pork)
- 2 tbsp dried breadcrumbs
- salt and pepper
- 1/4 tsp worcestershiresauce
- 1/4 tsp marjoram
Instructions
Broth
- Clean the vegetables for the broth, cut into large chunks.
- Place in a large cooking pot, add the other broth ingredients, and pour over 1 liter cold water.
- Bring slowly to the boil and simmer for 1 hour.
- Sieve the broth (you can store this in the fridge for 2-3 days).
Soup
- Make the meatballs by mixing all the ingredients and rolling small balls.
- Bring the broth to a simmer, add the meatballs, vegetables and vermicelli. Stir once, very carefully, to prevent breaking the meatballs.
- Cook with the lid partly on the pan until the meatballs start floating (this means they are cooked).
- Add the green herbs and season to taste with salt.
- Serve immediately, on its own or with some bread.
Notes
You can slice the vegetables that will fill the soup coarse or finely, according to your preference. You can use any vegetable you like, I used carrot, leek, celery and cauliflower. Other possibilities: peas, tomato, green beans, potato, celeriac, mushrooms, paprika, broccoli, etc. When you don’t have the time to make your own broth, you can use good quality vegetable stock cubes.
- Prep Time: 25 mins
- Cook Time: 1 hour 30 mins
- Category: Main