Quick White Bean Soup

Peel the potatoes and cut into small cubes. Clean the leek and cut into rings. Rinse everything off well. Heat the oil in a large saucepan. Let the potatoes and leek take some color in it. Pierce the meatballs several times and also add. Let it steam briefly. Add about 300 ml of water and a little salt. Put the lid on and simmer over medium heat for about 15 minutes.

Then add the entire contents of the can with the white beans. Depending on the desired consistency (rather soup or rather stew) add water and possibly some stocking powder. But first be careful with salt, the Mettenden still give off spice. Add the savory and simmer for 10-15 minutes on a closed saucepan over medium heat. Then remove the beef ends, cut into pieces and return to the stew. Season to taste with salt, white pepper and Maggi.