Boil the peeled potatoes in salted water until soft, cool, remove the skin and cut into fine slices with a slicer.
Pour with the strong clear soup. Add vinegar, curry, 1 pinch, pepper, mustard, salt and finely chopped onion.
Pour two tablespoons of oil and mix everything together. Let the potato salad stand for half an hour and season it one more time.
For the meatballs, chop the onion and garlic clove and sauté in oil. Cut the bread into slices, blanch with hot milk and mix all ingredients.
Form meatballs from the mixture and roast them in oil on a low fire.
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