Midnight soup with meatballs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak the rolls in cold water. Peel onions and garlic. Chop onions finely, chop garlic very finely. Squeeze the bread roll well. Put the bread roll, mince, half the garlic and 1/3 of the diced onion, mustard and egg in a bowl. Season with salt, pepper and paprika. Knead with the dough hooks of the hand mixer to a smooth mixture. Form small meatballs with moistened hands. Peel, wash and finely dice the carrots. Heat the oil in a large pot and fry the meatballs in 2 portions while turning. Remove and put aside. Sauté remaining onions, garlic and carrots in hot frying fat. Add tomatoes and stock, crush tomatoes slightly. Bring to the boil and simmer for about 20 minutes. Add the meatballs about 5 minutes before the end of the cooking time. Meanwhile drain silver onions on a sieve. Finely dice the gherkins. Wash parsley, dab dry and chop, except for a little bit for garnishing. Add silver onions and gherkins to the hot soup and heat briefly. Season soup with salt, cayenne pepper and sugar. Sprinkle with parsley and garnish. Add crème fraîche and tortilla chips extra

2. 2

   With 10 people:

3. 3

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
480 kcal

CARBS
25 g

FATS
31 g

PROTEINS
21 g