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Creamy Potato Soup with Meatballs

A refined take on meat and potatoes, this heartwarming soup brings elegance and coziness to the table.


MEATBALLS

2 lbs. ground beef

2 egg yolks

1 teaspoon salt

1⁄2 teaspoon pepper

1⁄3 cup plain breadcrumbs


SOUP

2 tablespoons olive oil

3 medium onions, sliced 5 lbs. Idaho potatoes

34 oz. beef broth

5 cups water


1. Mix together the meatball ingredients.


2. Heat a soup pot to medium heat.


3. Form meat balls and sear them on all sides for

about a minute; they won’t be fully cooked but

that’s okay, set them aside.


4. Leave the rendered fat in the pot and add the

olive oil and onions. Sauté for 5 minutes until

they are slightly browned and soft.


5. Add the potatoes, beef broth, and water. Bring

to a boil, then lower to simmer.


6. Cover and cook for 40 minutes.


7. Mash the potatoes. Use a hand blender to blend

the soup.


8. Add the meatballs back in.


9. Cover and cook on low for 40 minutes.


Recipe by Yocheved Shvarzblat

Recipe Featured in the Whisk by Ami Magazine

Photo by Sruly Fryde




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