Herbal cream soup with meatballs

1.

If necessary, season the meat with pepper. Knead the ground meat and breadcrumbs. Shape it into cherry-sized dumplings

2.

Heat the fat in a saucepan. Fry the meatballs all around for about 5 minutes. Remove

3.

Peel and dice the onion and sauté in the frying fat. Add flour and sweat. Stir in 600 ml of water and cream. Bring to the boil, stir in the stock and simmer for about 3 minutes

4.

Wash the herbs. Set aside some chervil for garnish. Finely chop the rest of the herbs and add to the soup, except for 1 tbsp. Puree to taste. Season to taste with pepper and a little salt. Heat the meatballs in the soup. Arrange in deep plates. Garnish with the rest of the herbs

5.

EXTRA TIP

6.

Also taste delicious in soup: bread croutons, which are toasted golden brown in garlic or herb butter