Meatball soup
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Soup in a meatball sounds boring, but it’s anything but. Proper seasoning of the soup stock ensures that everyone enjoys it.
Ingredients for 8 people
400g pork and beef mince 2 tablespoons tomato paste 2 eggs 1 dl breadcrumbs 2 tablespoons soy 1 teaspoon pepper
For the soup
4 potatoes 4 carrots 2 stalks of celery 1 tbsp white wine vinegar 1 tsp sugar 1 tsp salt 1 tsp black pepper fresh parsley Peel and dice the potatoes and carrots. Cut the celery stalks into the same size. Bring 1.5 litres of water to the boil in a saucepan. Drop in the carrots and potato cubes. Season with vinegar, sugar, salt and pepper. Meanwhile, knead the minced meat, eggs, breadcrumbs, salt and pepper into a meatball dough. Cook for a short time in the dough, allowing the breadcrumbs to absorb the excess liquid and the dough to firm up. Put the celery stalks into the soup. Fry small meatballs and drop them into the soup when ready. After the last bun has cooked for a couple of minutes, chop the parsley briskly to coat and lift the meatball soup under the lid of the cooker for at least 15 minutes before slamming the lid on. soup World Beef Pork with meat
