Autumn meatball soup

A simple and fast recipe for a flavorful automnal soup with meatballs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the beef broth (from cubes, for example)

Step 2

Finely chop garlic. Peel and finely cut shallots and onion. Peel carrots and cut them in fine half circles. Remove grains from bell peppers and cut them in small cubes. Cut the potatoes in small cubes. Wash the leek, remove outmost leaves and dry dark-green top and the root, and cut in fine circles

Step 3

Drizzle meatballs with Worcestershire sauce and add some Espelette pepper. Heat olive oil in a large pot. Add the meatballs and cook until they start to brown. Remove from the pot and set aside. Put the pot back onto the stove

Step 4

Drizzle vinegar at the bottom of the pot, use wooden spoon to dislodge the meat drippings. When vinegar has evaporated, add the onion, garlic and shallots and cook until they start becoming transparent and soft

Step 5

Add the leek, carrots and bell peppers to the pot. Add mexican spices. Cook until tender, mix frequently

Step 6

Add the broth, then potatoes after it starts boiling. Reduce the heat to medium and cover the pot with a lid. Leave it for now

Step 7

About 5 minutes before the boiling ends, add meatballs to reheat them

Step 8

Serve in bowls!