Corn Potato Soup with Meatballs
- For the soup
- 400 grams starchy potatoes
- 1 shallot
- 1 Tbsp butter
- 250 grams Corn (canned)
- 800 milliliters Vegetable broth
- freshly ground peppers
- freshly grated Nutmeg
For the soup, peel the potatoes and shallot, and finely dice both. Melt the butter in a saucepan and saute the shallots in it. Add the potatoes along with the corn and saute briefly. Pour the vegetable broth. Season with salt, pepper and nutmeg, and simmer for 20-25 minutes over medium heat.
For the dumplings, rinse the parsley, shake dry and finely chop the leaves. Make small dumplings from the ground pork and cook for about 8 minutes in simmer salted water. Remove the dumplings and coat in thechopped parsley.
Puree the soup finely, season with salt and pepper, and stir in the cream. Boil shortly and distribute into soup bowls. Serve the soup with meatballs.