Cheese and leek soup with meatballs

Name: Cheese and leek soup with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Stalk leek (leek); 500 g brown mushrooms; 400 g Beefsteak minced meat; 1 egg (size M); 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 2 l Vegetable stock; 150 g Cream cheese with herbs (40 % fat); 1/2 bunch Chives; 2 discs Wholemeal toast bread

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Stalk leek (leek)
500 g brown mushrooms
400 g Beefsteak minced meat
1 egg (size M)
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
2 l Vegetable stock
150 g Cream cheese with herbs (40 % fat)
1/2 bunch Chives
2 discs Wholemeal toast bread

Directions

1
Clean and wash the leek and cut it diagonally into rings. Clean and quarter the mushrooms. Knead minced meat, egg and breadcrumbs, season with salt and pepper and roll into about 20 small balls. Heat the oil in a pot. Fry the meatballs for about 5 minutes and take them out.
2
Sauté the mushrooms in the cooking oil, add the leek and deglaze with vegetable stock. Let simmer for about 10 minutes. Stir cream cheese with some vegetable stock until smooth and stir into the soup. Add meatballs, let simmer again for about 5 minutes, season with salt and pepper
3
Meanwhile, wash the chives, shake them dry and, except for 4 stalks for garnishing, cut them into fine rings. Toast the toast and cut into small cubes. Pour soup into small bowls and sprinkle with chives rings. Halve the chives lengthwise and garnish with them. Add diced toast bread