Meatball, Bean And Sauerkraut Soup
- meatballs
- 10 1/2 ounces ground veal
- 1/4 cup fresh breadcrumbs
- 1 shallot peeled and finely chopped
- 1 clove garlic peeled and crushed
- 1 large egg lightly beaten
- 2 tablespoons oregano chopped
- soup
- bean
- 2 teaspoons olive oil
- 1 onion peeled, halved and sliced
- 2 carrots peeled and cut into batons
- 2 cloves garlic peeled and chopped
- 3 cups chicken stock
- 14 ounces butter beans drained, rinsed
- 14 ounces sauerkraut drained, rinsed
- To make the meatballs, place all the ingredients in a bowl and mix with hands to combine. Season to taste. Using wet hands, roll the mixture into walnut-size balls. Refrigerate until ready to use.
- To make the soup, heat the oil in a large saucepan over medium heat. Cook the onion for 3 mins until beginning to soften. Add the carrot and garlic and cook for another 3 mins. Add the stock and 3 cups water and bring to a boil. Add the meatballs and simmer for 10 mins, until cooked.
- Stir in the beans and sauerkraut and simmer for 5 mins to heat through. Serve.
meatballs, ground veal, fresh breadcrumbs, shallot, clove garlic, egg, oregano, soup, bean, olive oil, onion, carrots, garlic, chicken stock, butter, sauerkraut
Taken from www.yummly.com/recipe/Meatball_-Bean-and-Sauerkraut-Soup-1400404 (may not work)