Creamy Potato Broccoli Soup with Baked Meatballs

Ingredients

• Chicken Broth 1½ l
• Salad Potatoes 0 lbs
• Broccoli 15 oz
• Ground meat 15 oz
• Garlic 2 cloves
• Bay leaf 0 oz
• Green peppercorns to taste
• Ground Black Pepper to taste
• Salt to taste
• Cream 22% 5 fl oz
• Herbs to taste

Step-by-Step Guide

Step 1

Prepare the ingredients.

Step 2

Peel and chop the potatoes randomly.

Step 3

Add the potatoes, black peppercorns, and bay leaf to the boiling broth, and cook until tender.

Step 4

Add minced garlic to the ground meat.

Step 5

Season with salt to taste.

Step 6

Add ground black pepper.

Step 7

Form meatballs the size of walnuts and bake in the oven for 20–30 minutes, until cooked through.

Step 8

Remove the black peppercorns and bay leaf from the pot. Add the broccoli and cook until soft.

Step 9

Pour in the heavy cream.

Step 10

Season with salt to taste.

Step 11

Add ground black pepper.

Step 12

Let the soup simmer on low heat for another 5 minutes, then remove from heat.

Step 13

Take the meatballs out of the oven.

Step 14

Blend the finished soup until smooth.

Step 15

Pour into bowls, add a portion of baked meatballs, and garnish with herbs.