Name: Meatball, bean and sauerkraut soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Meatballs; 300 gram lean veal mince; 1/4 cup (15g) fresh breadcrumbs; 1 eschalot, finely chopped; 1 clove garlic, crushed; 1 egg, lightly beaten; 2 tablespoon chopped oregano; 2 teaspoon olive oil; 1 onion, halved sliced; 2 carrots, cut into batons; 2 clove garlic, chopped; 3 cup (750ml) reduced-salt chicken stock; 400 gram can butter beans, drained, rinsed; 410 gram can sauerkraut, drained, rinsed

Meatball, bean and sauerkraut soup

This hearty soup is delicious served with warm crusty bread.

Skip to Recipe

Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

Meatballs

300 gram lean veal mince

1/4 cup (15g) fresh breadcrumbs

1 eschalot, finely chopped

1 clove garlic, crushed

1 egg, lightly beaten

2 tablespoon chopped oregano

2 teaspoon olive oil

1 onion, halved sliced

2 carrots, cut into batons

2 clove garlic, chopped

3 cup (750ml) reduced-salt chicken stock

400 gram can butter beans, drained, rinsed

410 gram can sauerkraut, drained, rinsed

Method

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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