How do I best store this soup?

Store the soup and pasta separately in the fridge for up to 3 days. It’s best to freeze without pasta.

Can I use other vegetables for this soup?

Absolutely! Zucchini, bell peppers, or spinach also fit perfectly.

Which pasta is best to use?

Fusilli works great, but penne, macaroni, or small soup pasta are also ideal.

Can I make the meal soup in advance?

Yes! Chop everything beforehand and cook the soup last minute. Or make it completely and reheat later.

How do I make the soup extra flavorful?

Let the vegetables sauté well first and use fresh herbs, that really makes a difference.

Soup with meatballs

Favorites

20min

•

Easy

A soup is always a good idea to quickly serve up something healthy, packed with vegetables and flavor. I sauté meatballs in a large pot, add vegetables, pour in good chicken broth, and then serve with funky pasta. A little extra Parmesan cheese on top and everyone is really happy. It’s so quick to make and truly dummy-proof. Also ideal to chop everything in the evening, so you can have dinner on the table in less than fifteen minutes the next day. Perfect food for busy parents!

Ingredients

What do you need?

Quantity: 6P

For the soup
1/4 celeriac
3 large tomatoes
1 kohlrabi
3 carrots
1 stalk of leek
1 tbsp olive oil
300 g chicken mince
225 g frozen peas
1.5 liters chicken broth
1 sprig of fresh thyme
2 bay leaves
1 sprig of rosemary salt and pepper

For the pasta
250 g fusilli (or short pasta of your choice)

Finishing touches
grated Parmesan cheese

1/4 celeriac
3 large tomatoes
1 kohlrabi
3 carrots
1 stalk of leek
1 tbsp olive oil
300 g chicken mince
225 g frozen peas
1.5 liters chicken broth
1 sprig of fresh thyme
2 bay leaves
1 sprig of rosemary salt and pepper

250 g fusilli (or short pasta of your choice)

grated Parmesan cheese

Make it veggie!

Replace the chicken mince with vegetarian mince or chickpeas. Use vegetable broth instead of chicken broth. Optionally finish with nutritional yeast flakes instead of Parmesan for a vegan version.

Preparation method

How do you make this?

Heat the olive oil in a large soup pot. Scoop the chicken mince into the pot in small portions (I don’t make perfect meatballs) and let them brown nicely. Turn them so they color all around.

Meanwhile, peel the carrots, kohlrabi, and celeriac and cut everything into equal cubes.

Dice the tomatoes and slice the leek into fine rings.

Add all the vegetables to the pot along with thyme, bay leaves, and rosemary. Let them sauté briefly to release the flavors.

Deglaze with the chicken broth and let simmer gently for 10 minutes.

Meanwhile, cook the fusilli according to the package instructions.

Add the frozen peas to the soup and let them cook for another 2-3 minutes.

Divide the pasta onto the plates and ladle the steaming soup over it.

Finish with grated Parmesan cheese.

Tips

Chop all the vegetables the night before: this way your soup is really on the table in 15 minutes.
Use leftover vegetables from your fridge, this soup is super flexible.
Keep pasta and soup separate if you store leftovers, so the pasta doesn’t get mushy.
Storage
Fridge: up to 3 days (store pasta separately)
Freezer: up to 3 months (freeze without pasta)
Reheat: gently reheat on the stove, possibly adding extra water or broth