Smarter Home Cooking

Leek Soup with Cheese and Meatballs

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Leek Soup with Cheese and Meatballs
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Health Score:
7,3 / 10
40 min.
ready in 1 hr
Ready in

Healthy, because

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Nutritional values

This is how delicious autumn tastes and also boosts our immune system: leek gets its typical taste from its sulphur-containing essential oils. They strengthen the intestinal flora, which plays a decisive role for good defences.

Would you prefer a vegetarian leek soup? All you need is 100 grams of soya shred! Simply pour 200 ml of hot vegetable broth over the schnetzel, let it stand for about 15 minutes, drain briefly and fry. Season vigorously with salt, pepper and paprika and add to the soup after the cheese.

1 serving contains
(Percentage of daily recommendation)
Calorie801 kcal(38 %)
Protein35.67 g(36 %)
Fat60.89 g(52 %)
Carbohydrates25.02 g(17 %)
Sugar added0 g(0 %)
Roughage1.69 g(6 %)
Vitamin A448.57 mg(56,071 %)
Vitamin D2.89 μg(14 %)
Vitamin E6.16 mg(51 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.59 mg(54 %)
Niacin12.33 mg(103 %)
Vitamin B₆0.55 mg(39 %)
Folate56.95 μg(19 %)
Pantothenic acid1.78 mg(30 %)
Biotin2 μg(4 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C6.64 mg(7 %)
Potassium557.08 mg(14 %)
Calcium604.81 mg(60 %)
Magnesium68.8 mg(23 %)
Iron2.96 mg(20 %)
Iodine19.29 μg(10 %)
Zinc4.4 mg(55 %)
Saturated fatty acids22.45 g
Cholesterol218.98 mg


2 stalks Leeks
1 garlic
4 tablespoons Canola oil
100 milliliters white wine
400 milliliters Vegetable broth
150 milliliters Whipped cream
2 slices Toast
200 grams button Mushroom
1 egg
350 grams Ground meat (mixed)
½ teaspoon dried marjoram
freshly ground peppers
1 teaspoon sweet ground paprika
½ teaspoon ground paprika
2 tablespoons Canola oil
300 grams Gouda
freshly grated Nutmeg
How healthy are the main ingredients?
LeekgarlicWhipped creameggmarjoramsalt

Preparation steps


Halve the leeks lengthwise, wash thoroughly and cut into 1 cm (approximately 1.4-inch) thick slices. Peel garlic and chop finely. Heat 2 tablespoons of the oil in a large saucepan and saute the leeks and garlic until soft. Add the wine, broth and cream. Bring to a boil, reduce to a simmer and cook over low heat 10-15 minutes.


Tear the bread into pieces, and place in a bowl with a little lukewarm water to soak. Clean the mushrooms thoroughly and cut into quarters. Squeeze the bread to remove the water and place in a bowl with the egg, meat, marjoram, and both types of paprika and season with salt and pepper. Knead to combine. With moistened hands, shape the mixture into small meatballs, Heat the remaining oil in a skillet and saute the meatballs until golden brown, 4-7 minutes. Add the mushrooms to the pan and saute until tender.


Add the cheese to the soup and heat until melted, do not boil. Add more broth if necessary and season the soup with salt, pepper and nutmeg. Place the meatballs and mushrooms in the soup and serve immediately with toast.