Herb cream soup with meatballs

Ingredients for 4 servings:

• 2 onions
• 200 g minced meat, mixed
• 1 egg(s), yolk only
• 1 tsp mustard, medium hot
• 1 tbsp breadcrumbs
• some salt
• some pepper
• some sweet paprika powder
• 1 bunch of parsley
• 1 bunch of chives
• 20 g butter or margarine
• 25 g flour
• 500 ml vegetable stock
• 100 ml sweet cream

Instructions

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

Peel and finely dice the onions. Knead the minced meat, egg yolk, mustard, half the onions, breadcrumbs, salt, pepper, and paprika into a dough. Form the dough into small meatballs and simmer in boiling salted water for about 8 minutes. Wash the parsley and chives, shake dry, and finely chop or cut into thin rolls. Remove the meatballs from the water and drain well. Heat the butter in a saucepan and sauté the remaining onions until translucent. Dust with flour, sweat, and deglaze with the stock and cream. Bring to a boil, season with salt and pepper, and stir in the herbs. Add the meatballs to the soup and bring back to a boil briefly.