First the vegetable broth is brought to a boil. In the meantime you can peel the carrots and cut into small slices or half slices. Spoon size. When the broth is ready, add the carrots.
While the carrots are cooking, the meatballs are prepared. Simply make small balls as thick as your thumb and set aside. I prefer to use the filling of fresh, raw, coarse sausages myself. It is easier to push small balls out of the sausage`s casing. Easier to portion and cleaner. But the meat is finer than the filling. Everyone as he likes it.
When the carrots are done, they are drained. Be careful, keep the drained stock!
Half of the carrots are now put back into the empty pot. Then add 500 ml of the stored broth, the sour cream and the crème fraîche. Then the soup is finely pureed with a blender. If you don`t have one, you can use a potato masher. The soup will not be quite as fine then, but it is also okay.
Add the remaining carrots, parsley and meatballs to the creamy soup.
Season a little with pepper and really just a little nutmeg. Only add salt at the end, as the meatballs already bring salt and seasoning with them. It would be a shame after all the effort to over-salty the soup just before the finish line. Now bring to the boil again briefly and simmer until the meatballs are done, season to taste, salt if necessary and serve.
I hope you enjoy your meal and enjoy cooking.
I like to eat the soup with dinner, with bread rolls topped with cheese, smoked salmon or smoked ham. How you like it.
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