Soup meatballs

Preparation – 10 minutes

Add 500 grams of beef mince to a large bowl. Crack in 2 medium eggs along with around 7 tablespoons of breadcrumbs.

If using whole black peppercorns, grind them using a pestle and mortar. Add 2 teaspoons of ground black pepper and 1 teaspoon salt to the bowl.

Mix everything together well with your hands. As soon as the mince mixture has come together, roll it into small balls. Place the balls on a large plate. The smaller the balls, the better they are for soup!

Heat 1 litre of water in a frying pan and add 1 beef stock cube. Stir well to produce a tasty beef stock.

Making the soup meatballs – 10 minutes

Cook the soup meatballs in the frying pan of beef stock over a low heat. This takes around 10 minutes, depending on how large you made the meatballs.

Check whether the soup meatballs are done by cutting one open. If you can't see any sign of raw mince, then the meatballs are done and you can remove them from the broth.

You can let the meatballs cool to room temperature and store them in the refrigerator for another day, or use them in a soup while they are still warm.

Tip: you can use the leftover beef stock as the base for a soup.