Italian meatball soup

Italian meatball soup


  • 2.6 liters of beef broth
  • 220 g chicken-ground beef
  • 60 g onion
  • 7 g of salt
  • 110 g of tomato juice
  • 160 g of potatoes
  • 90 g carrots
  • 130 g broccoli (optional)
  • 60 g of olive oil
  • 1/3 teaspoon dried Basil
  • 1 protein

Method of preparation

  • In a bowl with the broth put chopped potatoes, salt and cook for seven minutes.
  • From minced meat, egg and Basil to form balls and fry in pot in butter, then put in the soup, and boil for twelve minutes. In the same casserole and fry the onion, carrot, juice, and along with the broccoli to add to the broth. Cook for another four minutes.
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