Clear game soup with meatballs

Ingredients for 4 servings:

• 2 slices of toast
• 70 g ham (Katenschinken)
• 300 g minced meat (beef)
• 1 m.-sized eggs
• salt and pepper
• 3 glasses of Game Stock, 400 ml each
• 1 bunch of soup vegetables
• 1 tsp juniper berries
• 2 bay leaves
• Paprika powder, sweet
• 1 tbsp brandy
• 0.38 liters of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the meatballs, remove the crust from the toast and soak it in cold water. Finely dice the ham. Then squeeze the excess water out of the toast. Knead the minced meat with the ham, egg, and toast and season with salt, pepper, and paprika. Form the minced meat mixture into small dumplings. Add them to boiling salted water and cook until they float to the top. Remove with a slotted spoon and let cool. For the soup, wash and trim the vegetables, then chop half of them. Bring the game stock to a boil with 3/8 l water, the chopped vegetables, juniper berries, and bay leaves. Then simmer covered over medium heat for about 30 minutes. Meanwhile, dice the remaining carrots and celery from the vegetables and cut the leek into thin rings. Pour the soup through a fine sieve and return it to the pot. Cook the diced vegetables and leek rings in the soup for 5 minutes. Season with salt, pepper, and brandy. Heat the meatballs in the soup. Serve immediately.