Summary

Ingredients

• 2 onions)
• 200 g minced meat, mixed
• 1 egg (s), just the yolk
• 1 teaspoon mustard, medium hot
• 1 tablespoon breadcrumbs
• a bit salt
• some pepper
• some paprika powder, noble sweet
• 1 bunch parsley
• 1 bunch chives
• 20 g butter or mararine
• 25 g flour
• 500 ml vegetable stock
• 100 ml sweet cream

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Instructions

1. Peel and finely dice the onions.
2. Knead the minced meat, egg yolks, mustard, half of the onions, breadcrumbs, salt, pepper and paprika to a dough. Shape the dough into small meatballs and let them simmer in boiling salted water for about 8 minutes.
3. Wash the parsley and chives, shake dry and finely chop or cut into fine rolls.
4. Take the meatballs out of the water and let them drain.
5. Heat the butter in a saucepan and fry the remaining onions in it until translucent. Dust with flour, sweat and deglaze with stock and cream. Bring to the boil, season with salt and pepper and stir in the herbs. Add the meatballs to the soup and bring to the boil again.