Summary

Ingredients

• 1 roll, (from the day before)
• 600 g minced meat, mixed
• 1 egg (s)
• 3 tablespoon onion (s) (fried onions)
• 1 teaspoon marjoram, dried
• 4 tablespoon oil, sunflower oil
• 800 g turnip (s)
• 750 g carrot (s)
• 4 onion (s)
• 100 g bacon, overrown
• 1 kg potato (s), waxy
• 1 liter vegetable stock
• 1 tablespoon sugar
• salt and pepper
• 1 bunch parsley
• Paprika powder, noble sweet

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Instructions

1. Soak the rolls in cold water, chop the parsley down to 2 stalks. Knead the mince with the squeezed bun, egg, half of the chopped parsley and 3 tablespoons of fried onions, season with salt, pepper, paprika and marjoram.
2. Peel the turnip, carrots and potatoes and cut into cubes, pluck the rest of the parsley. Peel and dice the onions, fry the bacon in 2 tablespoons of oil, remove. Sauté the onions, vegetables and potatoes in the frying fat, then add the broth, pepper and sugar and pour the broth over the top and let simmer for approx. 20 minutes.
3. Heat 2 tablespoons of oil and fry the meatballs in it for about 20 minutes.
4. Take out half of the vegetables, mash the rest in the broth, fold the vegetables into the bacon and the parsley under the mashed vegetables, season again with salt, pepper, possibly even sugar to taste.
5. Arrange the vegetables on a plate and distribute the meatballs on top and finally sprinkle the parsley leaves on top.