Clear soup with luxuriously many meatballs and Zoodles. And the fantastic scent of home-made broth.
E is definitely nothing more homey than the smell of homemade broth slowly wandering through the apartment. Every single time, the man and the child ask me enthusiastically what I'm going to cook something wonderful. And every time the surprisingly simple answer is: broth. It is amazing that on the stove simmering broth develops such a great scent radiance. A few liters of water, some vegetables, a bit of meat or bone - and after a short time there is a lot of love, family, security and delicious food in the air. Homemade broth is the very best room perfume and makes you completely satisfied and happy before you eat. If you think about it a lot: real superfood!
That's why it's such a shame that we rarely take the time for broth and often salty and flavor rather flat broth and dice full of palm oil and flavor enhancers (yes, even in the organic version). Homemade broth is soft, round and deep - full of aroma and natural umami, this wonderful 5th flavor, which in Japanese kitchen theory stands for "spicy-tasty". This is of course a real asset to any dish - but unbeatably good with soups. (The New Yorkers even give up their beloved frippery coffee for a good cup of broth.)
I'd like to have a large pot of broth on the stove around the clock. Because the length of the cooking time is the key to fantastic broth: the longer, the better. But of course you sometimes have to leave the apartment and the stove (for reasons, nech). For example, a cozy evening at home or a weekend of couch-bedside are the perfect time to cook a large pot of broth. The ingredients are in the pot in two minutes, after 5 minutes the whole cooks - and then you just have to switch the stove down and ... do nothing. You should give it up to at least an hour - but try what happens after two, three, or four hours!
The result is a fantastic superfood basic that will help you make healthy and delicious lightning fast for several days Can conjure dishes. Such as this wonderful, hearty clear soup with luxuriously many meatballs and crunchy Zoodles. If you have the broth in stock, the delicious result is fresh on the table in less than 10 minutes with a few straightforward ingredients. And after a long day at work, who is not looking forward to a big bowl of super fast, steaming, hot, satisfying soup to eat? Exactly.
So, when do you
cook your new favorite room perfume your new favorite broth?
Have it tasty! ღ
And Here comes the recipe for Homemade Clear Soup with luxuriously many meatballs and Zoodles
For the broth
1 bunch of greens and 2 small onions
3 beef bones and 2 bay leaves
1-2 cloves of garlic salt & pepper
possibly. 2 cloves
For the meatballs
400 g ground beef
2 tablespoons potato fibers *
1/2 tsp allspice, ground
Salt & pepper
2 tablespoons parsley, chopped
2 medium size zucchini
Wash the birch trees and cut into rough pieces. Halve the onions with the peel.Alternatively, cook the broth in the pressure cooker in 30 minutes.
Pour the broth through a fine-mesh sieve into another saucepan and measure approx. 1 liter for the clear soup. (Use the rest of the broth and vegetables otherwise). Then bring the soup to a boil and simmer.
For the meatballs, carefully knead the ground beef with egg, potato fibers, spices and parsley. Make small dumplings - this is very quick and easy with a ball cutter * for melons and Co. Put into the broth and let it cook for about 5 minutes.
Cut the zucchini into a long vegetable noodles with a spiral cutter *. Add to the simmering soup for 1 minute.Finally, season the soup with salt and pepper, sprinkle on plates or bowls and sprinkle with chopped parsley.
The remaining broth will stay in the refrigerator for 2-3 days. If you want to keep them longer, fill them to the brim with hot, clean twist-off glasses, unscrew the lid and let the glasses cool upside down. The resulting vacuum allows the broth to be stored outside the refrigerator for 2-3 weeks. Put open glasses in the refrigerator and use in 2-3 days.