Frankfurt herb soup with meatballs

Name: Frankfurt herb soup with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g floury potatoes; 7-10 Tbsp Salt; 1 collar Herbs for Frankfurt green sauce (e.g. sorrel, damselfish, chives, borage, chervil, parsley, dill); 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g mixed minced meat; 1 Egg Yolk; 1 TABLESPOON Breadcrumbs; 1-2 TEASPOONS Tomato paste; 1-2 TABLESPOONS Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g floury potatoes
7-10 Tbsp Salt
1 collar Herbs for Frankfurt green sauce (e.g. sorrel, damselfish, chives, borage, chervil, parsley, dill)
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g mixed minced meat
1 Egg Yolk
1 TABLESPOON Breadcrumbs
1-2 TEASPOONS Tomato paste
1-2 TABLESPOONS Oil

Directions

1
Peel, wash and quarter the potatoes. Cook in 750 ml salted water for about 20 minutes. In the meantime, wash the herbs, dab dry and, except for a few for garnishing, chop coarsely. Add to the potatoes and mash with a chopping stick. Refine soup with cream. Season to taste with salt, pepper and nutmeg.
2
Knead minced meat, egg yolk, breadcrumbs and tomato paste. Season with salt and pepper. Form small balls with moistened hands and fry in hot oil all around for about 4 minutes. Add to the soup. Serve garnished with other herbs