Herb cream soup with meatballs

Name: Herb cream soup with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Pork sausage; 7-10 Tbsp white pepper, salt; 1 TABLESPOON Breadcrumbs; 1 tablespoon (20 g) butter/margarine; 1 no onion; 2 (30 g) easy go. Tbsp. flour; 150 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 1 potty Chervil; 1/2 bunch Parsley and chives

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Pork sausage
7-10 Tbsp white pepper, salt
1 TABLESPOON Breadcrumbs
1 tablespoon (20 g) butter/margarine
1 no onion
2 (30 g) easy go. Tbsp. flour
150 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
1 potty Chervil
1/2 bunch Parsley and chives

Directions

1
Season ground pork with pepper if necessary. Knead the ground pork and breadcrumbs. Form cherry-sized dumplings
2
Heat the fat in a saucepan. Fry the meatballs in it all around for about 5 minutes. Take out
3
Peel and chop the onion and sauté in the frying fat. Add flour and sweat. Stir in 600 ml water and cream. Bring to the boil, stir in stock and simmer for about 3 minutes
4
Wash herbs. Put some chervil aside for garnishing. Finely chop the rest of the herbs and add to the soup, except for 1 tbsp. Puree to taste. Season to taste with pepper and a little salt. Heat the meatballs in the soup. Serve in deep plates. Garnish with the rest of the herbs
5
Also delicious in soup: bread croutons roasted in garlic or herb butter until golden brown