Potato – Soup Vegetables with Small Meatballs

5 from 6 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 3 people


Potato - soup vegetables with small meatballs

  • 10 piece Potatoes (leftovers)
  • 200 g Soup vegetables (leftovers)
  • 1 Glass Simple gravy - powder
  • Salt, gourmet pepper to taste
  • 500 g Mixed minced meat
  • 1 tbsp Mustard
  • 1 Egg
  • Breadcrumbs to taste
  • 1 tbsp Butter
  • Rapeseed oil to taste


  • Peel, wash and dice the potatoes. Clean the soup vegetables and also cut them into small pieces. Take a saucepan and heat the butter in it. Then add the diced potatoes and the chopped soup vegetables, sauté and season with salt and gourmet pepper.
  • Then the whole thing is extinguished with * simple gravy powder, then switched down and simmered for about a quarter of an hour (15 minutes).
  • In the meantime, prepare the small meatballs. Put the minced meat in a bowl. Add egg, mustard, salt, gourmet pepper and breadcrumbs. Mix everything together and form small meatballs out of them. Then briefly weden them in breadcrumbs.
  • Take a pan, heat the rapeseed oil in it and fry the breaded meatballs in it all around. Later, take one or more flat plates and distribute both together on top, serve immediately.
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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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