Potato soup with meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 800 g jacket potatoes
• 300 g soup vegetables (carrots, celery, leeks, peas, beans), mixed
• 1 onion(s), diced
• ¾ liter vegetable broth
• 3 tbsp oat flakes, if desired
• salt and pepper
• Parsley, chopped
• some oil
• 1 egg(s)
• 4 sausages (Wiener)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, clean the soup vegetables. Dice the carrots and celery, and slice the leek into rings. If necessary, cut the beans in half. Peel the potatoes and cut them into fairly small cubes. They shouldn’t overcook them. Season the mince with salt and pepper and mix with an egg. If the meat is very moist, you can thicken it with oatmeal. Now sauté the diced onions in a little oil until translucent. Deglaze with the vegetable stock and simmer gently. Then form the mince into small balls (about 2 cm in diameter). Carefully place the balls in the stock and add the diced potatoes and vegetables. All ingredients should be covered with the stock. If not, add a little more stock. The soup should now simmer for about 25 minutes. Finally, season to taste and add the parsley. Slice the sausages and let them warm in the soup.