Mushroom soup with meatballs

Mushroom soup with meatballs

Preparation:

Separate mushroom stems from caps, cut and divide into different bowls.

Combine pork with nuts, garlic and half of the coriander.

Season and shape into 18 small balls.

Heat up 2 tbsp. l oil in a saucepan and fry the meatballs for 4-5 minutes with

each side. Pull out and set aside. Reheat in this pot

the remaining oil and fry the mushroom caps with onions for 2-3 minutes.

Add the broth, return the meatballs to the pot and bring the broth to

boiling. Cook for 1-2 minutes over low heat, adding all the coriander.

Pour into bowls.

Bon appetit!