- 1.5 litres water
- 600 g potatoes, peeled, cut into 4 cm cubes
- 500 g beef mince with high fat content
- 150 g onion, sliced
- 16 croutons 2 cm cubed
- 5 g + 5 g salt
- 5 g black pepper
- 1 tbsp mixed herbs, for garnish
- 1 tsp + 1 tsp oil, for frying
Place the potatoes in a pot with the water, add salt and bring to the boil. Cover and simmer.
Combine the mince with the seasonings, shape into 50 gram balls. Heat frying pan, add oil and fry the balls in batches over a high heat. Remove to a plate.
Add a little more oil to the pan, fry onions until they start to take on colour at the edges.
Add the meatballs, onions and seasonings to the potato pot.
Deglaze the frying pan with a tablespoon of liquid from the potato pot, add the deglazed liquid to the pot.
Cook for 30 minutes, until the potatoes have melted into the soup.
Serve with a garnish of croutons and herbs.