Meatball Soup with Pasta

This could be one of my new favourite soups! Very comforting, especially when it is - 3 C outside. 

It is a one-pot dish and after some chopping work at the start, very easy to cook.

Eat the leftovers the next day. But it freezes well too.

Recipe for 3:

Meatballs:

300 g minced pork and beef, 1 shallot, 1 clove of garlic, 1 egg, 4 tbsp bread crumbs

salt, pepper , nutmeg, herbes de Provence

Soup:

2 carrots, 60 g leek, 1 shallot, 1 clove of garlic, 60 g celeriac, 2 stalks parsley, 1 egg,

75 g small soup pasta, 2 small potatoes, 2 tbsp rapeseed oil

2 veg or beef stock cubes

salt and pepper, 4 stalks dill

Make the meatballs first. Shape them walnut size.

Chop all other veggies and heat up the oil in a larg pot. Use your kettle and bring 1 liter water to the boil.

Toss all veggies in the hot oil and stir them a couple of minutes. Season witz salt and pepper. Pour in the water and toss in the stock cubes. Stir and reduce the heat and cover with a lid and cook for 10 min.

Drop in the pasta and the meatballs, take it back to heat and stir well, reduce the heat and let that cook for 8- 10  min depending on the pasta you use.

Finish wirh an beaten egg, stir in well and garnish with dill.