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Vegetable soup with spaghetti & meatballs
Vegetable soup with spaghetti & meatballs
626kcal Per person
36g Protein
76g Carbs
20g Fat
15g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 carrot
- 1 leek
- 3 ounces 96% lean ground beef (84 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 tablespoon olive oil (15 ml)
- 1 cube vegetable bouillon
- 2 ½ cup water (593 ml)
- 3 ounces spaghetti, whole wheat (84 g)
- 3 ounces garden peas (frozen) (84 g)
Preparing this recipe
- Chop the onion. Mince the garlic. Slice the carrot. Halve the leek lengthwise and cut it into thin half rings.
- Rinse the leek in a colander with cold water and let it drain. Set this aside for a moment.
- Mix the ground beef with the paprika powder in a bowl and form small meatballs with your hands.
- Heat the oil in a soup pot and sauté the onion, garlic and leek for 3 minutes. Then, add the bouillon and water and bring to a boil.
- Break the spaghetti with your hands into small pieces and add it to the soup pot. After 2 minutes, add the carrot and meatballs and let everything cook for 10 minutes. In the last 3 minutes, add the garden peas.
- Serve the vegetable soup with spaghetti and meatballs in a large bowl. Season with pepper to taste if desired.
Tip van FitChef
1. Add some Italian seasoning to the vegetable soup.
2. Drizzle some Tabasco over the soup.
