Leek Potato Soup with Chilli Meatballs

5 from 2 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 113 kcal


  • 1 Leek approx. 200 g
  • 3 Potato
  • 500 ml Vegetable broth
  • 100 ml Cream

For the meatballs

  • 200 g Mixed minced meat
  • 1 Egg yolk
  • 1 tbsp Breadcrumbs
  • 1 Chilli pepper

aside from that

  • 4 stems Parsley
  • Salt pepper
  • Freshly grated nutmeg
  • 1 tbsp Olive oil for frying


  • 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.


  • 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!


Serving: 100gCalories: 113kcalCarbohydrates: 2.9gProtein: 5.4gFat: 9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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