Potato Soup with Carrots, Leek and Meatballs

Summary

Ingredients

• 1 kg potato (s)
• 500 g carrot (s)
• 1 large onion (s)
• 200 g leeks
• 150 g celery
• Margarine for frying
• 50 g bacon, lean, finely diced
• 1.4 liters meat stock, hot
• 500 g minced meat, mixed
• 1 egg (s)
• 1 roll, stale
• salt
• Black pepper from the mill
• 1 pinch (s) nutmeg, grated
• 2 bay leaves
• 2 allspice grains
• 1 carnation (s)
• 1 pinch (s) sugar
• 0.5 ½ bunch parsley
• marjoram

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Instructions

1. Peel and wash the potatoes and cut into 2 cm cubes. Peel, wash and slice the carrots. Peel and wash the celery and cut into smaller cubes. Peel and halve the onion, cut one half into medium-sized cubes and the other half into small cubes. Clean and wash the leek and cut into rings.
2. Heat the margarine in a large saucepan. Fry the leek, the coarsely chopped half onion and the bacon cubes in it. Add the hot stock, potatoes, carrots and celery. Also add the bay leaves, the clove and the allspice grains, as well as a pinch of sugar. Cover everything and let it simmer gently for 20 minutes.
3. Soak the roll in cold water, squeeze it out well and mix it with the egg, minced meat, the remaining diced onion, salt, pepper and nutmeg. Shape the meat dough into walnut-sized dumplings. Add the dumplings to the soup and let simmer for 10 minutes. Season the soup with salt and pepper and, if desired, with marjoram.
4. Sprinkle with the finely chopped parsley and serve.