Onion soup with meatballs

Ingredients for 12 servings:

• 1 kg vegetable onion(s)
• 500 g red onion(s)
• 500 g carrot(s)
• 6 tbsp oil
• 2 tbsp, heaped paprika powder, sweet
• 1 tbsp, heaped chili powder
• 3 liters of meat broth
• 4 tsp, leveled salt
• 1 tsp, heaped pepper
• 1 kg minced beef
• 2 rolls, stale, soaked
• 2 eggs
• 200 g cheese (Emmental), grated
• 1 tbsp, heaped thyme
• 1 bunch of parsley

Instructions

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

Ideal party soup, also suitable for freezing

Peel the onions, slice them, or grate them using a food processor. Peel the carrots and cut them into sticks. Heat the oil, add the onions, and sauté until translucent. Sauté the carrots for about 2 minutes. Sprinkle with the paprika and chili powder. Deglaze with the meat broth, bring to a boil, and simmer gently for 15 minutes. Knead the minced meat with 2 eggs, 2 soaked and squeezed-out bread rolls, salt, pepper, thyme, and Emmental cheese into a dough. Form small meatballs, then let them simmer in the gently simmering broth until the meatballs float to the top and are cooked through. Sprinkle with parsley and serve.