Make a meat dough with minced meat, egg, onions, breadcrumbs, salt and pepper and form meatballs. Bring the water to a boil in a pot with the bay leaves, allspice seeds, vinegar, salt and sugar.
Now put the meatballs in and let them simmer until they float on top – then they are cooked. Now mix the flour with the coffee cream.
Gradually stir in 1-2 ladles of the liquid from the pot to the coffee cream/flour mixture. Be careful not to create any lumps. Remove the meatballs from the pot, including the bay leaves and allspice seeds if you like, and whisk the thickening liquid into the soup until the desired creaminess is reached. Return the meatballs to the soup and serve.
We add potatoes to make the soup more filling.