Kohl Soup with Meatballs

Ingredients

• 400 g kale leaves (without tough stems)
• 2 tbsp butter
• 3 cloves garlic
• 600 ml Vegetable Broth
• 40 g pearl barley
• 2 tbsp grated lemon zest
• 1 tsp freshly grated ginger
• a pinch nutmeg
• Salt
• Pepper (freshly ground)
• 100 g minced meat
• 2 tbsp breadcrumbs
• 1 egg
• 2 lemons

Instructions

1. 1.

   Wash the kale, roughly chop and sauté in butter. Finely mince the garlic, add it and sauté briefly.

2. 2.

   Add the vegetable broth and stir in the pearl barley, lemon zest, ginger, a pinch of nutmeg and salt; cover and simmer gently until tender. Season the minced meat with breadcrumbs, egg, salt and pepper. Form into small meatballs and let them cook in the soup for about 5 minutes.

3. 3.

   With a knife, peel thick skins from the lemons, remove all white membranes, and cut fillets along the inner membranes.

4. 4.

   Season the soup with pepper, serve and garnish with lemon fillets.