Meatball, Bean And Sauerkraut Soup - cooking recipe

Ingredients

None None Meatballs
10.5 oz ground veal
1/4 cup fresh breadcrumbs
1 None shallot, peeled and finely chopped
1 clove garlic, peeled and crushed
1 None large egg, lightly beaten
2 tbsp oregano, chopped
None None Bean and Sauerkraut Soup
2 tsp olive oil
1 None onion, peeled, halved and sliced
2 None carrots, peeled and cut into batons
2 cloves garlic, peeled and chopped
3 cups chicken stock
1 x 14 oz can butter beans, drained, rinsed
1 x 14 oz can sauerkraut, drained, rinsed

Preparation

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.
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.
Stir in the beans and sauerkraut and simmer for 5 mins to heat through. Serve.