Meatball, Bean And Sauerkraut Soup – a delicious recipe with Meatballs, ground veal, fresh breadcrumbs, shallot, clove garlic, egg. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
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.
2
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.
3
Stir in the beans and sauerkraut and simmer for 5 mins to heat through. Serve.
610
kcal
Calories
33
g
Fat
18
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: None None Meatballs, 10.5 oz ground veal, 1/4 cup fresh breadcrumbs, 1 None shallot, peeled and finely chopped, and more.
Yes, Meatball, Bean And Sauerkraut Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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