Cream Of Carrot Soup with Meatballs

Summary

Ingredients

For the soup:

• 1 kg carrot (s)
• 1 bunch spring onion (s)
• 2 large potatoes, waxy
• 1.2 liters beef broth
• salt and pepper
• 1 lemon (s), juice it
• nutmeg
• sugar

For the meat:

• 500 g minced beef
• 1 small onion (s), diced
• 1 egg (s)
• breadcrumbs
• salt and pepper
• Paprika powder
• Schmand

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Instructions

1. Peel the carrots and cut into thin slices. Clean the spring onions and cut into rings (save some green for garnish). Peel the potatoes and cut into cubes. Bring all ingredients to the boil with the stock and cook for approx. 20 minutes.
2. In the meantime, mix the minced meat, egg, diced onion, salt, pepper, paprika and breadcrumbs and form small meatballs out of them.
3. When the cooking time is over, puree the soup, season with salt, pepper, lemon, nutmeg and possibly sugar. Let the chopsticks in the soup simmer for about 10 minutes over low heat (so that nothing burns).
4. Serve with sour cream and spring onion greens.