Vegetable Soup with Cheese Balls

Ingredients

Water 3000 ml

Bell pepper 1

Onion 1

Potatoes 4

Carrots 1

Herbs 1 bunch

Cheese 100 g

Egg

Butter 70 g

Flour 100 g

Pepper to taste

Salt to taste

Grate the cheese on a fine grater. Add the butter and egg and mix. Add the flour and knead the dough. Refrigerate for 30 minutes.

Finely chop the onion and pepper, and grate the carrots on a coarse grater. You can fry the vegetables if desired and add them to the boiling water (broth). Peel and dice the potatoes and add them to the broth.

Season with salt to taste and cook for 20 minutes. Meanwhile, roll the dough into balls. Chop the herbs and add them to the soup. Simmer for 10 minutes over low heat.

Enjoy!