Description
Herzhafter Möhreneintopf mit zarten Hackfleischbällchen: Würzige Brühe, sämig durch Butter, umhüllt sanfte Möhren, Kartoffeln und Sellerie. Goldene Bällchen setzen aromatische Akzente. Kräftig, wärmend, farbenfroh.
Ingredients
Scale
- 1 kg Möhren (carrots)
- 300 g Kartoffeln (potatoes)
- 300 g Sellerie (celery root)
- 2 Zwiebeln (onions)
- 2 EL Butter (2 tablespoons butter)
- 1 ½ Liter Fleischbrühe, Instant (1.5 liters instant meat broth)
- Salz und Pfeffer (salt and pepper)
- 300 g Gehacktes, halb und halb (300g mixed ground meat, half pork half beef)
- 1 kleine Zwiebel (small onion)
- 1 kleine Knoblauchzehe (small clove garlic)
- 2 EL Paniermehl (2 tablespoons breadcrumbs)
- 1 Ei (egg)
- Paprikapulver, edelsüß (sweet paprika powder)
- 1 EL Petersilie, gehackt (1 tablespoon chopped parsley)
- 1 EL Schnittlauchröllchen (1 tablespoon chopped chives)
Instructions
- Begin by preparing the vegetables. Peel the carrots, potatoes, celery root, and the two onions. Wash all the vegetables thoroughly to remove any dirt. Cut the carrots, potatoes, and celery into small, even cubes, ensuring they are roughly the same size for even cooking. Slice the two onions into thin rings.
- Heat the butter in a large soup pot over medium heat. Once melted and hot, add the onion rings and sauté them gently, stirring occasionally, until they become translucent and fragrant, but not browned. This should take about 3-4 minutes.
- Add the diced carrots, potatoes, and celery root to the pot with the sautéed onions. Stir well to combine all the vegetables and allow them to sauté together for about 5 minutes, stirring occasionally. This helps develop flavor in the soup base.
- Pour in the 1.5 liters of instant meat broth, making sure all the vegetables are covered. Season the mixture with salt and freshly ground black pepper to taste. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for about 35 minutes. This will allow the vegetables to become tender and the flavors to meld.
- While the soup is simmering, prepare the meatballs. Peel and finely dice the small onion and the garlic clove. In a mixing bowl, combine the mixed ground meat, the diced onion and garlic, the egg, and the breadcrumbs. Season the mixture generously with salt, pepper, and sweet paprika powder. Mix everything together thoroughly, using your hands for best results, until all ingredients are evenly incorporated and the mixture holds together well.
- With slightly damp hands, form small meatballs (Klößchen) from the meat mixture, about the size of a walnut. Set them aside on a plate as you work.
- About 20 minutes before the end of the soup’s cooking time (after the vegetables have simmered for 15 minutes), gently drop the prepared meatballs into the simmering soup. Stir carefully to make sure the meatballs are submerged, and allow them to cook in the hot broth for the remaining 20 minutes. The meatballs should be fully cooked through and tender by the end of this time.
- Once the meatballs and vegetables are cooked and the flavors are well developed, taste the soup and adjust seasoning with additional salt and pepper if needed.
- Finely chop the parsley and chives if not already prepared. Ladle the hot soup with meatballs into serving bowls and sprinkle generously with chopped parsley and chives. Serve immediately while hot, optionally with fresh bread on the side.
Notes
For extra flavor, you can add a pinch of nutmeg to the meatball mixture. If you prefer a thicker soup, mash some of the cooked vegetables gently with a potato masher before serving. This hearty stew makes great leftovers and can be stored in the refrigerator for up to 2 days. Serve with crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 15-20g
- Cholesterol: 30-60mg
