Creamy Carrot Soup with Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g carrot (s)
- 500 g potatoes, floury boilin
- 2 tablespoon butter, approx. 50 g
- salt
- sugar
- 500 ml meat stock, instant
- 250 ml milk
- 125 ml whipped cream
For the meatballs:
- 250 g minced meat
- 1 roll, stale
- 1 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel, wash and dice the carrots and potatoes.
- Put the butter in a saucepan and sauté with the carrot and potato cubes. Add salt and sugar. Pour in the broth and cook covered for about 25 minutes. Puree the soup and add the milk. Bring to the boil again.
- Make mince dumplings from minced meat, rolls, egg, pepper and salt.
- Let it infuse in a separate saucepan for about 10 minutes in a slightly hot broth. Add the dumplings and cream to the soup and let everything stand for 10 minutes. Taste again.
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