Soak the toast in cold water. Defrost peas at room temperature. Squeeze the toast. Knead minced meat, egg, toast, mustard, salt and pepper. Shape into small balls. Heat oil in a pan and fry meatballs for about 5 minutes, turning them over.
Wash and clean the beans and, depending on their size, halve or cut them into three. Clean, peel and slice the carrots. Clean, wash and slice the celery. Clean, slice and wash leek.
Peel, wash and dice the potatoes. Bring the stock to the boil, season with pepper, nutmeg and possibly salt. Add potatoes and vegetables, bring to the boil, cover and simmer at medium heat for about 10 minutes.
After 5 minutes add meatballs and peas. Arrange in small bowls.