Potato Soup with Cheese Balls

For the potato soup with cheese balls, first prepare the cheese balls. For the cheese balls, whisk the eggs with milk. Put the dumpling bread (or an old roll cut into small pieces) in a bowl.

Add the egg-milk mixture, the cheese, the diced onion and the finely chopped parsley, season and knead, preferably with your hands. Cover the cheese mixture and let it sit for 30 minutes.

Meanwhile, clean the potatoes and carrots and cut into small cubes.peel and finely chop the onion. In a saucepan, heat the butter and sauté the onion.

Add the potatoes and carrots and fry for another 2 minutes. Add bay leaf, deglaze with vegetable stock and simmer over medium heat for about 20 minutes.

Remove the pot from the heat. Remove bay leaf, stir in whipped cream and finely puree the soup. Bring the soup to a boil again, season with salt, pepper, lemon juice and nutmeg, mix in freshly chopped parsley.

Form small balls from the cheese mixture with moistened hands (about 2 cm in diameter). Heat vegetable oil in a pan and fry the cheese balls in it until golden brown.

Divide the creamy potato soup into soup plates, put cheese balls into the soup and garnish with parsley, lemon slices.

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