White bean soup with meatballs and gremolata by Susanne

Preparation 15 minutes
Cooking 45 minutes
Weiße Bohnensuppe mit Hackbällchen und Gremolata von Susanne

White bean soup with meatballs and gremolata by Susanne



Boiled Peanuts

220 Grams

Ground beef

400 Grams

Red onions, medium sized

2 Pieces

Crushed Garlic Cloves

2 Piece

Freshly Chopped Ginger

1 Teaspoon

small red chili

1 Piece


1 Piece


2 Tablespoons


1 tbsp (tablespoon)


1 teaspoon


3 Capsules


1.0 small bunch


1 small waistband

white beans, cooked

240 g (drained weight)

Chicken broth

500 milligrams

Coconut milk, unsweetened

100 Grams

Sunflower oil

2 Tablespoons


60 g

green paprika

1 Piece

Black Pepper

1 Teaspoon

small lemon

1 Piece


2 Tablespoon

Coffee beans

3 Piece

Rosemary, freshly picked

1 Tablespoon

Time to prepare

Preparation 15 minutes
Cooking 45 minutes

This recipe comes from Susanne. Follow her on Instagram or TikTok .


For the meatballs:

Peel 1 onion, 1 garlic clove and ginger. Finely chop with chili, 1/2 bunch of parsley and coriander and mix together. Mix the minced meat with the onion mix, breadcrumbs, egg and approx. 150 g of the crushed Boiled Peanuts Umami, season with 1 teaspoon of salt, cinnamon, cardamom and allspice. Form the mixture into balls and place in the fridge for approx. 30 minutes.

For the soup:

Drain the beans and rinse under water. Clean 1 onion, 1 clove of garlic and leek and cut into rings and cubes. Heat 2 tablespoons of sunflower oil in a pan and fry the vegetables in it over a medium heat for about 3 minutes. Deglaze with the stock, bring to the boil and simmer covered for about 15 minutes. Add the beans and coconut milk and simmer for a further 6 minutes. Season with salt and pepper. Peel 2 strips of lemon peel and add to the soup.

Heat oil in a pan. Fry the meatballs all over for about 10 minutes, then add them to the soup and let them simmer for a few minutes. Roast the sesame seeds without fat until golden brown, then add them to the coffee beans, rosemary and 1/2 teaspoon of sea salt in a mortar and grind coarsely to finely. Divide the soup between the plates with coriander, parsley, coffee gremolata, a slice of lemon and Serve Boiled Peanuts Umami .

Enjoy your meal!

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