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🍲 Cheese-Leek Soup with Meatballs

472 kcal · 30 min · 4 servings

Ingredients

• Leek 1 pc.
• Onions, yellow 1 pc.
• Parsley, fresh 10 g
• Minced meat, mixed 500 g
• Eggs 1 pc.
• Breadcrumbs 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Oil 3 tbsp
• Nutmeg, ground pinch
• Whipping cream 200 ml
• Vegetable broth 700 ml
• Organic Lemon 1 pc.
• Processed cheese 200 g

Instructions

1. 1. Cut the leek in half lengthwise, remove the root ends, slice it into thin strips, and wash it in a sieve. Halve the onion, peel it, and dice it finely. Wash the parsley, shake it dry, pluck the leaves from the stems, and chop them finely.
2. 2. In a bowl, combine the minced meat with half of the diced onion, parsley, egg, breadcrumbs, salt, and pepper, and knead thoroughly. Shape the mixture into small meatballs.
3. 3. Heat 2 tablespoons of oil in a pot over high heat. Fry the meatballs for about 4 minutes until golden brown. Then place them on a plate and set aside.
4. 4. Reheat the pot with 1 tablespoon of oil and sauté the remaining onions and leek in the drippings for about 4 minutes. Season with salt, pepper, and nutmeg, then deglaze with cream and broth. Let the soup simmer for about 10 minutes.
5. 5. Meanwhile, wash the lemon in hot water, finely grate about 1 teaspoon of the zest, cut it in half, and squeeze out the juice.
6. 6. Stir the cream cheese into the soup and add the meatballs. Let it simmer for another 2 minutes. Season the cheese-leek soup with lemon zest and juice and serve it in bowls. Enjoy your meal!

Nutrition per serving

• kcal: 472
• Protein: 26 g · Fett/Fat: 34 g · Carbs: 10 g