Wash the triplets, cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain and peel off. Peel the carrots with the peeler, halve lengthways and slice diagonally. Clean the celery, first cut into slices and then into small diamonds. Peel the parsnip with a peeler, cut lengthways into strips and slice diagonally. Clean and wash the leek, halve lengthways and cut into rings, peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a large saucepan and fry the vegetables (garlic clove cubes + ginger cubes + chili pepper cubes, onion cubes, carrot slices, celery lozenges, leek rings and parsnip slices) vigorously. Deglaze / pour in the vegetable stock (2.5 liters). Season with salt (1 tbsp), dark soy sauce (1 tbsp), Maggi seasoning (3 tbsp), mild curry powder (2 tsp) and ground colored pepper (1 tsp). Cook all with the lid closed for about 25 minutes. Finally fold in the chopped parsley.

In the meantime, prepare the meatballs. Soak the rolls in water and squeeze them out well. Peel onion and chop finely. Put all ingredients (500) beef meat, 2 squeezed rolls, onion cubes, 1 egg, 2 teaspoons salt, 1 teaspoon sweet paprika and 1 teaspoon mild curry powder) in a bowl and mix / knead well with your hands. Shape small meatballs with moistened hands. Here: 44 pieces!

Halve the jacket potato triplets or, depending on the size, quarter them and put them in the pan with the meatballs. Let everything simmer for 5 - 6 minutes and serve hot, garnished with parsley.