Summary

Ingredients

• 1 kg vegetable onion (s)
• 500 g onion (s), red
• 500 g carrot (s)
• 6 tablespoon oil
• 2 tablespoon, heaped paprika powder, noble sweet
• 1 tablespoon, heaped chili powder
• 3 liters meat broth
• 4 teaspoons, leveled salt
• 1 teaspoon, heaped pepper
• 1 kg ground beef
• 2 rolls, stale, soaked
• 2 egg (s)
• 200 g cheese (Emmentaler), rated
• 1 tablespoon, heaped thyme
• 1 bunch parsley

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Instructions

1. Peel the onions, cut them into slices or grate them using the food processor. Peel the carrots and divide into sticks. Heat the oil, add the onions and sauté until translucent, sauté the carrots for about 2 minutes. Dust the paprika and chili powder over it. Deglaze with meat stock, bring to the boil once and simmer gently for 15 minutes.
2. Knead the minced meat with 2 eggs, 2 soaked and squeezed rolls, salt, pepper, thyme and Emmentaler into a dough, form small minced meatballs and let them steep in the simmering soup until the minced meatballs float on top and are cooked.
3. Serve sprinkled with parsley.