Carrot cream soup with meatballs

Ingredients for 4 servings:

• 1 kg carrot(s)
• 1 bunch of spring onions
• 2 large potatoes, waxy
• 1.2 liters of beef broth
• salt and pepper
• 1 lemon(s), juice
• nutmeg
• Sugar
• 500 g minced beef
• 1 small onion(s), diced
• 1 egg(s)
• Breadcrumbs
• salt and pepper
• Paprika powder
• e.g. sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots and slice thinly. Trim the spring onions and slice them into rings (reserve some of the green parts for garnish). Peel the potatoes and dice them. Bring all ingredients to a boil with the broth and simmer for about 20 minutes. Meanwhile, combine the ground beef, egg, diced onion, salt, pepper, paprika, and breadcrumbs, and form into small meatballs. Once the soup is cooked, puree the soup and season with salt, pepper, lemon, nutmeg, and sugar, if desired. Let the meatballs simmer in the soup for about 10 minutes over low heat (to prevent burning). Serve with sour cream and spring onion greens.