Leek Pot with Meatballs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 1 kg leek
- 1 tablespoon oil
- 300 g meat
- 0.5 liter ½ vegetable stock
- 200 g processed cheese with herbs
- some lemon juice
- Salt and pepper from the mill
- nutmeg
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes and cook until soft. Clean and wash the leek and cut into rings.
- Heat the oil in a saucepan and sweat the leek for 10 minutes. Roll out the mince balls and add to the leeks. Now dissolve the herb cheese in the hot broth and add to the leek. Season with salt, pepper and a little paprika and nutmeg. Mix gently and simmer for 10 minutes.
- Add the potato cubes and simmer for another 5 minutes. Season it if necessary and add a little lemon juice to taste.
- For those in a hurry: Frozen leeks can also be used, but I prefer to cut myself.
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