Meatballs with celery
Ingredients
Instructions
- 150 g Ground veal
- 150 g sausage meat
- 1 egg
- 1 Celeriac
- 1 Leek
- 1 carrot
- 3 sprigs of fresh cilantro
- 3 sprigs of parsley
- 10 g Butter
- 1 tablet of beef broth
- 5 tbsp. breadcrumbs
- 1 tbsp. coffee Cumin
- Salt
- Pepper
- Peel the celeriac and the carrot. Cut them into pieces.
- For 1 liter of water into a saucepan. Salt and bring to a boil.
- Dip the celeriac and carrot pieces in it, let them blanch for 3 min. Drain them.
Rinse and slice the leek. - Melt the butter in a Dutch oven and sauté the sliced leek and the pieces of celery and carrot for 5 minutes. Add salt and pepper.
- Bring 1 liter of water to the boil and add the stock tablet.
- Stir with a spoon so that it dissolves well. Then for over the vegetables.
- Cover and simmer gently for 15 minutes, stirring occasionally.
- At the same time, prepare the meatballs: work the veal and the sausage meat with the egg and the breadcrumbs.
- Leaf the cilantro and chop it. Add it to the meat with the cumin. Salt, pepper, and mix well.
- Form small round balls, approximately the size of a walnut, by rolling the meat between your hands.
- Put the meatballs in the broth and cook for another 20 minutes over medium heat.
- Divide among four soup plates.
- Chop the sprigs of parsley and sprinkle over the plates, serve immediately.
Meatballs with celery
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