Paprika Soup with Meatballs

For the bell pepper soup, peel, wash and dice the onion. Peel the garlic clove and chop finely. Peel the bell bell pepper, cut in half, remove the seeds and white skins and cut into small pieces.

Peel, wash and chop potatoes as well. Heat vegetable oil in a pot and fry the onion cubes in it. Add bell bell pepper, potato and garlic and fry briefly.

Deglaze with vegetable soup, add paprika powder, herbs and cook covered for 20 minutes. While the soup is simmering, put the minced meat in a bowl.

Add caraway seeds, herbs, bread crumbs and an egg, season with salt and pepper and mix well. Form small balls from the meat mixture, about 2 cm in diameter.

Heat vegetable oil in a pan and fry the balls in it over medium heat until golden brown. Remove the pan from the heat, stir in the crème fraîche and finely puree the soup, seasoning again with salt and pepper if necessary.

Add the meatballs and bring to the boil. Divide the spicy paprika soup with meatballs into warmed soup plates and garnish with pieces of paprika or chili flakes.

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