Potato Soup with Meatballs

Coarsely grate peeled potatoes with the shredder, boil with clear soup and tarragon and cook for 25 minutes on 1 or automatic cooking plate 4-5.

Mix minced meat with onion cubes, breadcrumbs, egg and parsley. Season with freshly grated nutmeg, salt and pepper. Form 8 small meatballs from the minced dough, cook in boiling hot salted water on 1/2 or automatic cooking plate 2-3.

Remove potato soup from heat, fold in double cream and grated cheese until hearty. Season the soup well, add the dumplings to the soup and serve sprinkled with parsley.

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