Potato And Meatball Soup - cooking recipe

Ingredients

1 None onion, finely diced
200 g minced beef
1 None medium egg yolk
1 tbsp cottage cheese
1 tsp paprika
1 tsp vegetable oil
1 kg potatoes, peeled and diced
400 g carrots, diced
1 litre vegetable stock
1 None leek, trimmed and very thinly sliced

Preparation

Mix the beef, onion, egg yolk, cottage cheese and paprika until well blended. Season. Using wet hands, form into 20 meatballs.
Heat the oil in a Dutch oven on medium-high heat. Add the meatballs and cook for 3-4 mins, turning to brown. Remove from the pan. Add the potatoes and carrots to the pan and saute for 1-2 mins. Add the stock and bring to a boil. Reduce heat to low and simmer for 12-15 mins.
Remove 1/3 of the potatoes and carrots using a slotted spoon and set aside. Puree the remaining soup in the pan using an immersion blender. Place the leeks and meatballs in the soup. Bring to a boil on medium heat. Cook for 4-6 mins until cooked through. Return the reserved vegetables to the soup and season.