Beef meatball soup à la Didi

Ingredients for 4 servings:

• 250 g minced beef
• 1 m.-sized eggs
• 2 tsp capers
• 1 tbsp mustard, medium hot
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp cayenne pepper
• 1 tsp onion powder
• e.g. breadcrumbs
• 160 g celeriac
• 80 g cauliflower
• 240 g leek
• 350 g carrot(s)
• 3 ½ liters of beef broth
• e.g. salt and pepper
• 100 g soup noodles
• Egg(s), one per soup cup
• Cayenne pepper
• some fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Make a batter from the ground beef, egg, capers, mustard, and spices. Add enough breadcrumbs to make a dough that’s easy to shape. Form the mixture into small balls; this makes about 20 balls. Heat a pan with a little cooking fat and fry the meatballs until golden brown on all sides. Set aside for later use. Cut the celery into small cubes. Cut the cauliflower into small florets. Split the leek lengthwise and cut into half rings. Peel the carrots, halve them lengthwise, and slice them. Wash the vegetables. Bring the beef broth and vegetables to a boil and season with salt and pepper. Add the soup noodles and meatballs. Simmer the soup for 10 to 15 minutes, or until the noodles are tender. Beat an egg with cayenne pepper in each soup bowl and top up with the still-simmering soup. Plate up the meatball soup and serve.