Herb soup with meatballs

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g Potatoes
  • 2 small onions
  • 2 TABLESPOONS Oil
  • 2 TEASPOONS Vegetable broth
  • 250 g Thüringer Mett (seasoned minced pork)
  • 1 collar mixed herbs (e.g. chervil, parsley, chives and dill)
  • 100-125 g Schmand
  • 7-10 Tbsp salt, pepper, nutmeg

Directions

  1. 1

    Peel, wash and quarter the potatoes. Peel and finely chop the onions. Sauté potatoes and half onions in 1 tbsp. oil. Add a good 3/4 l water and stock. Cover and cook for about 20 minutes.

  2. 2

    Knead the ground pork with the remaining onion cubes. Form small balls from the mixture with moistened hands. Fry in 1 tbsp. hot oil all around for approx. 8 minutes. Take out and let drain

  3. 3

    Wash the herbs and chop or finely chop. Add sour cream to the potatoes and mash everything finely. Season soup with salt, pepper and nutmeg. Add meatballs to the soup

  4. 4

    Herbs in stock

  5. 5

    Fresh herbs are now available in abundance. Buy larger bunches and freeze them. Wash the herbs, shake them dry, chop or cut them finely and freeze them in portions

Nutrition Facts

KCAL
340 kcal
CARBS
17 g
FATS
22 g
PROTEINS
17 g

Categories & Tags

Main DishesSoups

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