Royal Soup recipe combines leftovers, meatballs and creaminess

Nothing is more delicious in winter than a bowl of hot, nutritious soup. It caters to all palates and is abundant in extras - vegetables, herbs, and a meat mainstay. There's a good reason my mum dubs this dish the "Royal Soup". You wouldn't encounter such a generous blend of ingredients in other soups.

This soup embodies the principles of using up leftovers, enabling you to incorporate a variety of ingredients, particularly vegetables. Besides the ones mentioned in the recipe, cauliflower, broccoli, celery, pumpkin, potatoes, and even Brussels sprouts would be good inclusions. Processed cheese beautifully enhances the flavor of the whole ensemble, and the mini meatballs provide the perfect finishing touch.

The "Royal Soup" is a fabulous winter warmer. Furthermore, it's very satisfying - it can assuredly serve as both a starter and a mains. Amaze your family with a distinctive dish - conjure up a sumptuous, royal soup. It's guaranteed to have them coming back for more.

Ingredients

• 2 litres of broth,
• 500g of ground meat,
• 2 onions,
• 2 carrots,
• 200g of green beans,
• 400g of mushrooms,
• 300g of cream cheese,
• 1 egg,
• 4 tablespoons of breadcrumbs,
• Oil for frying,
• Parsley or dill,
• Salt, pepper.

Preparation:

1. Add egg, salt, and pepper to the ground meat, along with breadcrumbs. Combine everything well, then fashion small meatballs about the size of a walnut using the prepared mixture.
2. Grate the carrots and onions on a coarse grater (or chop into tiny cubes - as you prefer), then sauté them in heated oil. Add the mushrooms and green beans sliced up. Fry the lot until the vegetables are tender.
3. Pour the broth into a pot and warm it over a moderate flame. Meanwhile, add the vegetables and the earlier prepared meatballs. Simmer everything over moderate heat until the meatballs are cooked.
4. At the last stage, drop the processed cheese cut into little pieces into the soup (stirring the soup constantly). Season with salt and pepper, and garnish with chopped parsley or dill before serving.