Leek Soup with Cheese and Meatballs

Ingredients

• 2 stalks leeks
• 1 clove garlic
• 4 tbsp rapeseed oil
• 500 ml vegetable broth
• 150 ml Heavy Cream
• 200 g mushrooms
• 1 egg
• 2 tbsp Whole wheat breadcrumbs
• 350 g minced beef
• 0.5 tsp dried marjoram
• Salt
• Pepper
• 1 tsp Sweet paprika powder
• 0.5 tsp hot paprika powder
• 250 g grated Gouda cheese
• nutmeg

Instructions

1. 1.

   Clean the leeks, cut them lengthwise in half, wash thoroughly and slice into about 1 cm thick rings. Peel and finely chop the garlic. Heat 2 tbsp oil in a large pot and sauté the vegetables until translucent. Deglaze with broth and pour in cream. Simmer for 10–15 minutes over low heat.

2. 2.

   Clean the mushrooms, quarter them, and set aside.

3. 3.

   For the meatballs, combine egg and breadcrumbs with minced beef. Season with marjoram, salt, pepper, and both paprika powders. Knead the mixture well and form small balls. Heat the remaining oil in a pan and brown the meatballs for 6–7 minutes on all sides. Add the mushrooms to cook together.

4. 4.

   Add the cheese to the soup and let it melt without boiling further. If needed, add more broth and season with salt, pepper, and freshly grated nutmeg. Place the meatballs into the soup and serve immediately.