Cauliflower Cheese Soup with Meatballs

Summary

Ingredients

For the meatballs:

• 500 g minced meat, mixed
• 3 shallot (s)
• 1 clove garlic
• 1 egg (s)
• 2 tablespoon, heaped breadcrumbs
• 1 tablespoon, leveled paprika powder, noble sweet
• 1 teaspoon, leveled pepper, white
• 0.5 teaspoon ½ allspice powder
• salt
• some fat for frying

For the soup:

• 75 g carrot (s)
• 75 g parsley root (s)
• 250 g potatoes, waxy
• 75 g shallot (s)
• 1 head cauliflower, net weight approx. 500 g
• 1 tablespoon, heaped parsley leaves
• 150 ml whipped cream
• 200 g processed cheese, half-fat level
• 1 teaspoon, leveled nutmeg, grated
• salt
• 0.5 teaspoon ½ pepper, white
• 0.5 teaspoon ½ turmeric powder

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Instructions

1. For the soup, clean the carrot, parsley root and potatoes and cut into small cubes. Also clean the shallots and cut into large cubes. Wash the parsley, wedge dry, pluck from the stalks and finely chop. Cut the cauliflower florets from the stalk.
2. Roughly cut up the clean stalk of the cauliflower and cook in a little water with the shallot cubes. Then separate the food from the liquid, puree in a blender and set aside. Collect the liquid.
3. Fill up the strained liquid with water to 600 ml. Add the nutmeg zest and salt and bring to the boil. Simmer the prepared cauliflower florets with the diced vegetables and potatoes until they are slightly firm to the bite.
4. For the minced mixture, clean the shallots and garlic, cut into fine cubes, mix with the remaining ingredients and knead well. After about 10 minutes of swelling time, form small balls out of the minced meat mixture and fry them in a greased pan until golden brown. Then remove the balls and degrease on kitchen paper.
5. Pour the hot broth into a second container without the cooked vegetables. Leave the vegetables in the saucepan. Stir in the remaining ingredients for the soup, including the vegetable puree made at the beginning, until the cheese and other ingredients are dissolved.
6. Before adding the broth with the meatballs to the vegetables, season the soup with a little salt if necessary. Bring the soup to the boil again before serving.