Meatball soup with cauliflower
3 servings
20 minutes
Meatball soup with cauliflower is a delicate and aromatic dish that combines the softness of meatballs and the freshness of vegetables. It may have been inspired by traditional European soups, but this version is unique with its own notes. The combination of ground beef, leeks, and spices gives the soup depth of flavor, while cauliflower adds lightness and health benefits. Quail eggs make the meatballs tender, and a pinch of chili pepper adds a slight spiciness. It is perfect for cozy family lunches or light dinners. The soup pairs well with fresh bread or greens, and its rich, warming taste makes it an excellent choice in cooler weather. The simplicity of preparation and rich flavor make this recipe worth trying!
1
Chop the leek and green onion.
- Leek green tops: 1 piece
- Green onion tops (scallion greens): 1 piece
2
Grate the carrot on a coarse grater.
- Carrot: 1 piece
3
Chop the onion very finely.
- Onion: 0.5 piece
4
Add a couple of quail eggs.
- Quail egg: 2 pieces
5
Add black ground pepper and salt.
- Ground black pepper: to taste
- Salt: to taste
6
Mix onion and eggs with minced meat.
- Onion: 0.5 piece
- Quail egg: 2 pieces
- Ground beef: 400 g
7
Form balls from the minced meat.
8
Bring 1.5 liters of water to a strong boil. Add salt.
- Salt: to taste
9
Place the meatballs in boiling water. Reduce the heat.
10
Add carrot.
- Carrot: 1 piece
11
Chop the cauliflower very finely and salt it.
- Cauliflower: 80 g
- Salt: to taste
12
Add cabbage to the soup.
- Cauliflower: 80 g
13
Add leeks 10 minutes after boiling.
- Leek green tops: 1 piece
14
One minute before readiness, add green onions and chili pepper. Salt to taste.
- Green onion tops (scallion greens): 1 piece
- Chili flakes: to taste
- Salt: to taste
