Leek soup with spicy meatballs

Name: Leek soup with spicy meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Leeks (leek); 2 TABLESPOONS Sunflower oil; 200 ml dry white wine; 300 ml Vegetable broth; 100 ml + 2 tablespoons of milk; 1 Potato; 1 small onion; 300 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Aiwar (spicy-hot spice paste); 1/2 red pepper; 100 g Fresh goat cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Leeks (leek)
2 TABLESPOONS Sunflower oil
200 ml dry white wine
300 ml Vegetable broth
100 ml + 2 tablespoons of milk
1 Potato
1 small onion
300 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Aiwar (spicy-hot spice paste)
1/2 red pepper
100 g Fresh goat cheese

Directions

1
Clean the leek, wash thoroughly and cut into rings. Heat 1 tablespoon of oil and fry the leek rings briefly in it, except for a little for garnishing. Add white wine, stock and 100 ml milk. Bring to the boil and simmer for about 10 minutes. Peel, wash and finely grate the potatoes. After approx. 5 minutes add to the soup and cook
2
For the meatballs, peel and finely dice the onion. Knead minced meat, diced onion, breadcrumbs, aiwar and 2 tablespoons of milk and form 12 meatballs. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for about 5 minutes, turning them over
3
Clean, wash and finely dice the peppers. Remove the meatballs from the pan and fry the diced peppers in the cooking fat for approx. 2 minutes
4
Add goat's cream cheese to the soup. Finely puree the soup with a blender. Arrange meatballs and soup in plates. Sprinkle with paprika cubes and garnish with leek rings