Leek meatballs with bouillon potatoes

Ingredients for 4 servings:

• 1 stale roll
• 1 stalk(s) leek, approx. 200 g
• 1 tbsp olive oil
• 600 g minced meat, mixed
• 1 m.-sized egg(s)
• e.g. mustard, medium hot or savory or horseradish or creamed horseradish, from the jar, approx. 1 tsp
• Salt and pepper, mixed, freshly ground
• Paprika powder, sweet
• e.g. breadcrumbs
• 1 kg potatoes, mainly waxy
• 1 large carrot(s)
• 3 stalk(s) Celery
• 1 onion(s)
• 2 tbsp butter
• Salt and pepper, mixed or black, freshly ground
• 600 ml vegetable broth or meat broth
• ½ bunch marjoram
• some olive oil for frying or clarified butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

To make the meatballs, soak the bread roll in water for about 10 minutes, depending on how dry the roll is. In the meantime, clean the leek, halve it lengthwise, rinse it, and cut the leek halves diagonally into slices about 1 cm wide. Heat 1 tablespoon of olive oil in a pan and fry the leek slices for about 2 minutes, until browned. Then remove the pan from the heat and let the leek slices cool slightly. Squeeze the excess water out of the bread roll and tear it into small pieces. In a bowl, knead it with the minced meat, egg, mustard if desired, or half of both, or horseradish, and the fried leek slices, seasoning with salt, pepper, and paprika. Knead in a little breadcrumbs if desired. With moistened hands, form 8 meatballs from the minced meat mixture and set aside. Peel the potatoes, rinse them, and cut them into cubes about 2 cm in size. Clean, peel, and rinse the carrot. Clean and rinse the celery. Dice both finely. Peel and finely dice the onion. Melt about 1 to 2 tablespoons of butter in a wide saucepan and briefly sauté the diced carrots, celery, potatoes, and onion, seasoning with salt and pepper. Pour in the stock, or half of each, and simmer over low heat for about 15 to 20 minutes. Rinse the marjoram, shake dry, and pluck the leaves from the stems, reserving a few for garnish. Stir in shortly before the end of the cooking time. Heat a little olive oil or clarified butter in a large pan and fry the meatballs over medium heat for about 5 to 7 minutes on each side until golden brown. Divide the vegetable broth potatoes between plates, place two meatballs on each plate, and garnish with the reserved marjoram.