Meatball soup

Ingredients for 2 servings:

• 100 g leek
• 1 carrot(s) (approx. 100 g)
• 150 g celeriac
• 1 tbsp oil
• 2 bay leaves
• some salt and pepper
• 250 g minced meat, mixed
• 3 tbsp breadcrumbs
• 1 egg(s)
• ½ tsp marjoram, dried
• ½ bunch chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean and wash the leeks thoroughly. Peel and rinse the carrots and celeriac. Dice everything finely. Sauté 1/3 of the leeks in a pan with oil. Transfer to a bowl. Add the remaining vegetables, bay leaves, and 1 liter of water to the pan. Season with salt and pepper, bring to a boil, and simmer over low heat for 5 minutes. Add the minced meat, breadcrumbs, and egg to the sautéed leeks. Season generously with salt, pepper, and marjoram and mix well. Form into equal-sized meatballs and place in the hot broth. Cover and cook over low to medium heat for 10 to 15 minutes. The broth should simmer rather than boil. Finely chop the chives. Serve the soup with the meatballs and sprinkle with chives.