Summary

Ingredients

• 350 g leek, thinly sliced
• 350 g potato (s), finely diced
• 250 g carrot (s), finely diced
• 0.5 ½ bunch parsley, finely chopped
• 1 medium potatoes, floury, to thicken
• 1 tablespoon, leveled paprika powder, noble sweet
• 1 teaspoon, leveled pepper, white, finely ground
• 1 teaspoon, leveled curry powder
• salt
• 800 ml vegetable stock
• 100 ml whipped cream

For the meatballs:

• 500 g minced meat, mixed
• 1 egg (s)
• 2 tablespoon, heaped breadcrumbs
• 1 teaspoon, leveled pepper, white
• 1 teaspoon, heaped paprika powder, noble sweet
• 0.5 teaspoon ½ allspice powder
• salt
• some fat for frying

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Instructions

1. Prepare a dough from the ingredients for the minced meat, form small balls and slowly fry them in a greased roaster until they are evenly browned. Take the meatballs out of the roaster and set aside, covered.
2. Fry the prepared potato and carrot cubes with the three spices in the hot frying fat. When they take on a little color, remove with a slotted spoon and add to the balls.
3. Finally, fry the leek in the frying fat until light brown. Then add the ingredients you set aside to the leek, deglaze with the stock, rub in the floury potatoes and bring the soup to a boil. Season to taste with salt, cover and let simmer gently for 15-20 minutes.
4. Before serving, stir in the parsley and cream, stir again briefly and, if necessary, season again with salt.