Leek Potato Soup with Chilli Meatballs

• Peel, wash and chop the potatoes. Clean the leek and cut into fine rings. Cover and simmer the vegetables in 0.5 liters of vegetables or meat stock for about 20 minutes.
• In the meantime, wash the parsley, pat dry, pluck the leaves and finely chop except for a few to garnish. Cut the chilli peppers lengthways, remove the seeds and cut very finely.
• Mix the minced meat with the egg yolk, chilli, breadcrumbs (breadcrumbs), salt, pepper and a little parsley. Knead everything well, it works well with your hands.
• Using moistened hands, form small balls with a diameter of approx. 2 cm from the mince. Heat the meatballs all over with olive oil in a pan and fry for 4-5 minutes, turning.
• Remove 2-3 tablespoons of vegetables from the soup. Puree the rest of the vegetables in the broth with a hand blender. Refine the soup with cream and season with salt, pepper and nutmeg. Add the vegetable pieces and meatballs to the soup, reheat if necessary. Serve garnished with parsley.

Tips

• The minced meat must not be too little salted and seasoned, because it will then taste bland as ready-made meatballs.
• 1-2 splashes of lemon juice in the leek potato soup gives an extra kick. Have fun and enjoy your meal!