Meatball and leek pot

Ingredients for 4 servings:

• 350 g leek, thinly sliced
• 350 g potatoes, diced
• 250 g carrot(s), diced
• ½ bunch parsley, finely chopped
• 1 m.-large potatoes, floury, for binding
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• 1 tsp, leveled curry powder
• n. B. Salt
• 800 ml vegetable stock
• 100 ml whipped cream
• 500 g minced meat, mixed
• 1 m.-sized egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tsp, levelled pepper, white
• 1 tsp, heaped paprika powder, sweet
• ½ tsp allspice powder
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a delicious soup with meatballs and fresh vegetables

Make a dough from the ingredients for the meatball mixture, form small balls, and fry them slowly in a greased roasting pan until evenly browned. Remove the meatballs from the roasting pan, cover, and set aside. In the hot frying pan, fry the prepared potato and carrot cubes with the three spices. When they begin to brown slightly, remove them with a slotted spoon and add them to the meatballs. Finally, fry the leek in the frying pan until light brown. Then add the reserved ingredients to the leek, deglaze with the stock, grate in the floury potato, and bring the soup to a boil. Season with salt, cover, and simmer gently for 15-20 minutes. Before serving, stir in the parsley and cream, let it bubble up briefly again, and season again with salt if necessary.