Meatball Soup
Stock, chicken,
beef or vegetable.
1 litre
Potatoes 2, diced
Carrots 2, diced
fresh or frozen

Onion 1 large, sliced
Garlic 2 cloves,
finely chopped
Salt & pepper to taste

Fry the onion and garlic in hot oil until they just begin to caramelised. Add the potatoes to the stock and boil in a covered pan for 10 minutes, they will be partly cooked. Add the carrots, the cooked onion and garlic, and cook for a further 10 minutes. At the end of the total cooking time, add the peas. The hot liquor will cook them enough.

Finally adjust the seasoning to your taste.


Meatballs: - see our ‘frikadellen’ recipe.

Fry the meatballs in the oil that you cooked the onion and garlic in until they're well browned on all sides.

Carefully ladled them into the soup liquid.

Serve hot with two or three meatballs per bowl of soup. Croutons or toast make a nice addition.

Oma Heck’s justly famous frikadellen soup.

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Last updated by: Webmaster , 06-Jan-2005 07:43 PM

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