Corn Potato Soup with Pork Meatballs

Ingredients

• 400 g starchy potatoes
• 1 Shallot
• 1 tbsp butter
• 250 g canned corn
• 800 ml vegetable broth
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 sprigs parsley
• 400 g pork roast
• 150 ml heavy cream (at least 30% fat)

Instructions

1. 1.

   Peel and finely dice the potatoes and shallot. In a pot melt the butter and sauté the shallot until translucent. Add the diced potatoes with drained corn, stir briefly, then pour in the broth. Season with salt, pepper, nutmeg and simmer over medium heat for 20-25 minutes.

2. 2.

   Meanwhile, wash, dry, and finely chop the parsley. Shape the pork roast into small meatballs and cook them in simmering salted water for about 8 minutes. Remove and coat the meatballs in parsley.