Creamy Potato Broccoli Soup with Baked Meatballs
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Creamy Potato Broccoli Soup with Baked Meatballs
Ingredients
- Chicken Broth - 1½ l
- Salad Potatoes - 2 lbs
- Broccoli - 14.1 oz
- Ground meat - 14.1 oz
- Garlic - 2 cloves
- Bay leaf - 0.4 oz
- Green peppercorns - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Cream 22% - 7 fl oz
- Herbs - to taste
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Peel and chop the potatoes randomly.
Step 3
Add the potatoes, black peppercorns, and bay leaf to the boiling broth, and cook until tender.
Step 4
Add minced garlic to the ground meat.
Step 5
Season with salt to taste.
Step 6
Add ground black pepper.
Step 7
Form meatballs the size of walnuts and bake in the oven for 20–30 minutes, until cooked through.
Step 8
Remove the black peppercorns and bay leaf from the pot. Add the broccoli and cook until soft.
Step 9
Pour in the heavy cream.
Step 10
Season with salt to taste.
Step 11
Add ground black pepper.
Step 12
Let the soup simmer on low heat for another 5 minutes, then remove from heat.
Step 13
Take the meatballs out of the oven.
Step 14
Blend the finished soup until smooth.
Step 15
Pour into bowls, add a portion of baked meatballs, and garnish with herbs.
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