Zucchini soup with meatballs

Ingredients for 4 servings:

• 700 g zucchini
• 300 g potatoes
• 1 vegetable onion(s)
• 1 garlic clove(s)
• 4 sausages, coarse
• 4 tbsp oil
• 1 liter vegetable broth
• 1 bunch tarragon
• 150 g sour cream
• salt and pepper

Instructions

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

Peel the onion and garlic and finely dice or weigh them. Peel the zucchini and potatoes and cut them into small pieces. Heat 2 tablespoons of oil in a casserole dish, sauté the onions and garlic, then quickly add the potatoes and zucchini, allow them to brown, stirring constantly to prevent them from burning. Season with salt and pepper, and continue stirring, then deglaze with the stock. Bring everything to a boil briefly, reduce the heat, and simmer gently for about 15 to 20 minutes. In the meantime, rinse the tarragon and pluck the leaves from the stalks. Weigh them, add two-thirds of them to the soup, and simmer. Set the rest aside. Heat the remaining oil in a non-stick pan. Open one side of each fried dumpling and press out the contents. Using a teaspoon, scoop out walnut-sized dumplings and fry them thoroughly on all sides in the hot oil, turning occasionally. Remove 5 tablespoons of zucchini and potatoes from the soup, puree the rest into the soup, then stir in the sour cream and season with salt and pepper. Add the vegetables and meatballs to the soup, arrange on plates, sprinkle with chopped tarragon, and serve. Serve with white bread.