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🍽️ Creamy Leek Soup with Cheese and Fried Meatballs

684 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• 1 clove garlic
• 4 tbsp rapeseed oil
• 500 ml vegetable broth
• 150 ml whipping cream
• 200 g mushrooms
• 1 egg
• 2 tbsp whole wheat breadcrumbs
• 350 g ground beef
• 0.5 tsp dried marjoram
• salt
• pepper
• 1 tsp sweet paprika powder
• 0.5 tsp hot paprika powder
• 250 g grated Gouda
• nutmeg

Instructions

1. 1. Wash the leek thoroughly and cut it in half lengthwise.
2. 2. Slice the leek into rounds about 1 centimeter thick.
3. 3. Peel the garlic and chop it finely.
4. 4. Heat 2 tablespoons of oil in a large pot.
5. 5. Add the leek and garlic to the pot and sauté until translucent.
6. 6. Deglaze the vegetables with the vegetable broth.
7. 7. Pour in the cream.
8. 8. Let the soup simmer on low heat for 10 to 15 minutes.
9. 9. Clean the mushrooms and cut them into quarters.
10. 10. Set the mushrooms aside.
11. 11. Add the egg and breadcrumbs to the minced meat.
12. 12. Season the meat mixture with marjoram, salt, pepper, and both types of paprika powder.
13. 13. Knead the meat dough thoroughly.
14. 14. Form small balls from the meat dough.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Fry the meatballs on all sides for 6 to 7 minutes until golden brown.
17. 17. Cook the mushrooms in the same pan along with the meatballs.
18. 18. Add the cheese to the soup and stir until melted.
19. 19. Do not let the soup boil again after the cheese has melted.
20. 20. Add more broth if necessary to adjust the consistency.
21. 21. Season the soup finally with salt, pepper, and freshly grated nutmeg.
22. 22. Add the finished meatballs to the soup.
23. 23. Serve the soup immediately.

Nutrition per serving

• kcal: 684
• Protein: 39 g · Fett/Fat: 55 g · Carbs: 8 g