Potato‑Pumpkin Soup

Ingredients

• 1 bundle of marjoram
• 400 g mixed ground meat
• 1 egg
• 3 tbsp breadcrumbs
• Salt
• Pepper
• 1 tsp ground coriander
• 500 g Potatoes
• 500 g Hokkaido pumpkin
• 125 g onions (2 pieces)
• 3 Tbsp sprouting oil (e.g., Mazola)
• 2 bouillon cubes of Knorr Pure Vegetable

Instructions

1. 1.

   Wash, dry and chop the marjoram. Mix half the marjoram with the ground meat, egg and breadcrumbs; season with salt, pepper and coriander. With damp hands form walnut‑size balls from the mixture.

2. 2.

   Peel and wash the potatoes. Cut the pumpkin into wedges, deseed and optionally peel. Dice the potatoes and pumpkin. Peel and finely dice the onions. Heat 2 Tbsp sprouting oil in a pot; sauté the onion cubes until translucent. Add the potato and pumpkin pieces and cook briefly. Pour in 1 l (1000 ml) water and bring to a boil. Stir in the Knorr Pure Vegetable bouillon. Simmer covered for about 15 minutes.

3. 3.

   Meanwhile, heat the remaining sprouting oil in a non‑stick pan. Fry the meatballs until browned on all sides, about 8 minutes.

4. 4.

   Add the meatballs to the soup and serve. Sprinkle with leftover marjoram.