1 quart of consommé, clear (use bouillon cubes, if necessary), 1 small red onion, 2 cups mushroom, 1 1/2 soup vegetables, 3 tablespoons of oil, salt, ground white pepper, 1/2 bunch parsley, 1 tablespoon flour, 1 teaspoon sweet paprika, 3/4 cup heavy cream, 4 hard-boiled quail eggs
for the meatballs:
1/2 lb chicken or turkey fillet, 1 bread roll, milk to soak the roll, 1 egg, salt, ground white pepper, 1/2 bunch parsley
First, prepare the meatballs. Soak the roll in milk, squeeze and mince together with the meat. Add the egg, salt, white pepper and the finely chopped parsley. Mix well. Form eight even balls and cook them in 1 pint of hot consommé. Chop the onion finely, sauté over low heat, add the finely chopped mushrooms and vegetables. Stirring constantly, sauté the mixture for a few minutes. Add the spices and the finely chopped parsley. Sprinkle on the flour, sauté it a bit more then add the paprika. Pour in the remainder of the consommé, boil it for a few minutes then add the meatballs with their liquid. Again, bring it to a boil and add the cream for a thicker consistency. Garnish with the quail eggs before serving.
– You can use any type of mushroom for this soup.
Preparation time: 1 hour
One serving: 1969 kJ/471 kcal