Cauliflower Soup with Meatballs

Ingredients

• 600 g cauliflower
• 2 onions
• 1 tsp clarified butter
• 750 ml meat broth
• salt, pepper from the mill
• 1 pinch nutmeg
• 150 g crème fraîche
• 1 bunch chives
• 1 Garlic clove
• 1 roll of bread
• 300 g mixed minced meat
• 3 tbsp sunflower oil

Instructions

1. 1.

   Clean and wash cauliflower. Peel one onion and dice it finely. Heat clarified butter in a pot, sauté the onion cubes, add cauliflower and pour in meat broth. Bring to a boil, season with salt and pepper, then simmer over medium heat for 12–15 minutes until vegetables are just tender. Stir in crème fraîche and finish the stew with nutmeg, salt, and pepper.

2. 2.

   Rinse chives, shake dry, and cut into fine ribbons.

3. 3.

   Meanwhile, for the meatballs remove remaining onion and garlic, finely chop them. Soak bread roll in lukewarm water, squeeze out excess liquid, and tear into small pieces. Mix minced meat with onions, garlic, half of the chives, and bread crumbs; knead into a dough. Form small meatballs from the mixture and brown them all sides in hot oil. Add the meatballs to the soup, sprinkle chives on top, and serve.