Beef Meatball Soup À La Didi

Summary

Ingredients

For the soup:

• 250 g round beef
• 1 medium egg (s)
• 2 teaspoons capers
• 1 tablespoon mustard, medium hot
• 1 teaspoon salt
• 1 teaspoon pepper, white
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• breadcrumbs

For the soup:

• 160 g celeriac
• 80 g cauliflower
• 240 g leeks
• 350 g carrot (s)
• 3 ½ liters beef broth
• Salt and pepper
• 100 g soup noodles

Also:

• Egg (s), one per soup cup
• Cayenne pepper
• some fat for frying

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Instructions

1. Prepare a batter from minced beef, egg, capers, mustard and spices. Add enough breadcrumbs to make a well malleable mixture. Shape the mixture into small balls, it makes about 20 pieces. Heat a pan with a little frying fat and fry the mince balls in it until golden brown. Set aside for further use.
2. Cut the celery into small cubes. Cut the cauliflower into small florets. Long cut the leek and cut into half rings. Peel the carrots, cut in half and cut into slices. Wash the vegetables. Bring the beef broth with the vegetables to the boil and season with salt and pepper. Add the soup noodles and meatballs. Let the soup cook for 10 to 15 minutes, until the noodles are cooked through.
3. Whisk an egg with cayenne pepper in each soup cup and top up with the soup that is still boiling. Arrange and serve the meatball soup.