Potato Soup with Meatballs

Summary

Ingredients

• 1 medium onion (s)
• 200 g minced meat (beef)
• 1 egg yolk
• 1 tablespoon quark (low-fat quark)
• 1 kg potato (s)
• 4 medium carrot (s)
• 1 teaspoon oil
• 2 tablespoon vegetable stock, instant
• 1 small leek stick (s)
• salt
• Pepper, whiter
• Paprika powder, noble sweet
• 1 liter water

Print Recipe Pin Recipe

Instructions

1. Peel and dice the onion. Knead with the minced meat, egg yolk and quark. Season with salt, pepper and paprika. Shape the minced meat into about 20 balls. Peel the potatoes and carrots, then wash and cut into pieces.
2. Heat the oil in a large saucepan. Fry the meatballs in portions all around for about 3 minutes. Then take it out.
3. Now add the potatoes and carrots and fry them all over. Deglaze with 1 liter of water, then bring to the boil and stir in the vegetable stock. Simmer for about 15 minutes.
4. In the meantime, clean and wash the leeks and cut into rings. Take a third of the potatoes and carrots out of the broth. Puree the remaining vegetables in the soup with a hand blender. Now add the meatballs and leek. Let simmer for about 4 minutes over low heat. Return the remaining potato and carrot pieces to the soup. Season the potato soup with salt and pepper. Serve hot.