Carrot soup with meatballs

Name: Carrot soup with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 500 g Potatoes; 1 medium onion; 3 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth; 400 g mixed mince; 1 TABLESPOON Tomato paste; 3 TABLESPOONS Breadcrumbs; 1 Egg (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp a few stalks of chives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
500 g Potatoes
1 medium onion
3 TABLESPOONS Oil
1 TABLESPOON Vegetable broth
400 g mixed mince
1 TABLESPOON Tomato paste
3 TABLESPOONS Breadcrumbs
1 Egg (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp a few stalks of chives

Directions

1
Peel, wash and roughly dice the carrots and potatoes. Peel and finely dice the onion. Fry carrots, potatoes and half of the diced onion in 1 tbsp. hot oil.
2
Pour on approx. 1 l water, bring to the boil and stir in the stock. Cover and simmer for about 15 minutes. Knead minced meat, rest onion, tomato paste, breadcrumbs and egg. Season with salt and pepper
3
Shape the mince into 16 small balls. Heat 2 tablespoons of oil in a frying pan. Fry the meatballs for 5-7 minutes. Coarsely mash carrots and potatoes in the soup.
4
Season soup with salt, pepper and nutmeg. Add balls to the soup and serve. Wash the chives. Cut into small rolls over the soup plates.