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Filling Meatball & Sauerkraut Soup Recipe
This is a great and filling meal soup then: delicious meatballs, lentils and mustard are what you need for this sauerkraut soup recipe!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 519 kcal
Ingredients
- 10,5 oz canned sauerkraut (350 g), drained weight
- 9 oz ground beef (250 g)
- 4 tbsp canned lentils drained
- 3 cups water (720 ml)
- 1 medium shallot chopped
- 1 medium garlic clove chopped
- ½ beef bouillon cube
- 1 tsp strong mustard
- 2 tsp tomato paste
- a handful pickled gherkins sliced
- 2 tbsp fresh parsley chopped
- 2 bay leaves
- 1 tbsp olive oil
- pepper
- salt
Instructions
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Season the ground beef with pepper and salt. Knead it well and then roll 12 even meatballs from the mince.
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Then add the chopped shallot and garlic clove to a high pan together with the olive oil and the bay leaves.
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Place the pan over medium heat until hot and gently fry the shallot for 3 minutes. Then add the sauerkraut, the water, beef bouillon, the mustard, tomato paste and the pickled gherkins. Season the soup with a pinch of pepper.
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Bring the soup to a good boil and keep it there for 5 minutes. Then add the meatballs, the freshly chopped parsley and then drained lentils to the soup.
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Turn the heat lower to medium and cook the soup for 10 minutes until the meatballs are cooked through. Then remove the bay leaves. Check the seasoning and add extra pepper or salt to taste if necessary.
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Scoop the sauerkraut into bowls, and then top with the meatballs and remaining soup. Serve hot.
