Paprika soup with meatballs

Ingredients for 5 servings:

• 3 bell peppers, red
• 3 beefsteak tomatoes. approx. 150 – 180 g each
• 100 g celery
• 100 g shallot(s)
• 1 clove(s) garlic
• 800 ml vegetable stock, unsalted
• 300 g mushrooms, small, white or brown
• 300 g waxy potatoes, diced
• 2 tbsp, heaped parsley, finely chopped
• 1 tbsp, heaped paprika powder, sweet
• n. B. Salt
• 500 g minced meat, mixed
• 1 m.-sized egg(s)
• 2 m.-large shallot(s), finely diced
• 2 tbsp, heaped breadcrumbs
• 1 tsp, levelled pepper, white
• 1 tsp, heaped paprika powder, sweet
• ½ tsp allspice powder
• n. B. Salt
• some oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a summer soup with fresh vegetables

Peel and core the bell peppers, then dice them. Peel and deseed the tomatoes, and cut them into pieces. Clean and dice the celery, shallots, and garlic clove. Lightly fry these ingredients in a greased pot, then deglaze with 500 ml of stock and, after about 10 minutes of cooking, finely chop them with a hand blender. In a greased pan, fry the potatoes and mushrooms with the paprika. Stir these ingredients into the puree and pour in the remaining 300 ml of stock. Season the soup with salt. Knead the ingredients for the mince mixture into a dough. After letting it soak for about 10 minutes, form small balls and fry them in a greased pan until lightly browned. Then add them to the soup. Bring everything back to a boil and continue to simmer, covered, for about 10 minutes. Before serving, stir in the chopped parsley and season with salt again if desired.