Herb soup with meatballs

Name: Herb soup with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Potatoes; 2 small onions; 2 TABLESPOONS Oil; 2 TEASPOONS Vegetable broth; 250 g Thüringer Mett (seasoned minced pork); 1 collar mixed herbs (e.g. chervil, parsley, chives and dill); 100-125 g Schmand; 7-10 Tbsp salt, pepper, nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Potatoes
2 small onions
2 TABLESPOONS Oil
2 TEASPOONS Vegetable broth
250 g Thüringer Mett (seasoned minced pork)
1 collar mixed herbs (e.g. chervil, parsley, chives and dill)
100-125 g Schmand
7-10 Tbsp salt, pepper, nutmeg

Directions

1
Peel, wash and quarter the potatoes. Peel and finely chop the onions. Sauté potatoes and half onions in 1 tbsp. oil. Add a good 3/4 l water and stock. Cover and cook for about 20 minutes.
2
Knead the ground pork with the remaining onion cubes. Form small balls from the mixture with moistened hands. Fry in 1 tbsp. hot oil all around for approx. 8 minutes. Take out and let drain
3
Wash the herbs and chop or finely chop. Add sour cream to the potatoes and mash everything finely. Season soup with salt, pepper and nutmeg. Add meatballs to the soup
4
Herbs in stock
5
Fresh herbs are now available in abundance. Buy larger bunches and freeze them. Wash the herbs, shake them dry, chop or cut them finely and freeze them in portions