Brussels Sprouts Soup with Lamb Meatballs

For the lamb meatballs, place the lamb through the fine meat grinder.

Remove the crusts of the bread, cut into cubes and soak in the milk. Peel the garlic and shallot and chop very finely. Mix the bread cubes with shallots, garlic, ground lamb, egg, 4 tablespoons of breadcrumbs, season with salt, pepper and paprika. With wet hands, form into small balls. (If they are too soft, add more bread crumbs.)

Boil 500 ml (approximately 2 cups) of vegetable broth. Add the meatballs, heat and leave until done, depending on the size, for 5-8 minutes. The broth must not boil. Remove, cover and set the meatballs aside.

For the soup, rinse the Brussels sprouts. Remove the outer leaves, then divide the Brussels sprouts leaves to the heart in single sheets. Separate the hearts and leaves. Peel the shallots and finely dice.

Sweat the shallots in hot butter in a pot until translucent. ​​Add the sprouts hearts, add the lamb meatballs in broth and cook until tender for about 15 minutes. Stir in the cream, bring to a boil, then puree. Pour in the remaining broth, then pass the soup through a sieve and pour back into the pan.

Blanch the Brussels sprouts leaves in boiling salted water briefly, then drain and freeze. Boil the soup again, season with salt, pepper and nutmeg, add the lamb meatballs and allow to warm.