Meatball Soup with Kohlrabi, Carrots and Potatoes

Ingredients

• 250 g carrots
• 250 g firm potatoes
• 250 g kohlrabi
• 1 l meat broth
• 1 old bread roll
• 1 Shallot
• 1 EL Butter
• 400 g mixed ground meat
• 2 EL fresh chopped parsley
• 1 egg
• Salt
• pepper (ground)
• nutmeg
• kohlrabi greens (for garnish)

Instructions

1. 1.

   Clean, peel, wash the vegetables and cut them into bite-sized pieces. Simmer in the meat broth for about 20 minutes. Soak the bread roll in water. Peel and finely chop the shallot; sauté it in hot butter until translucent. Mix the ground meat with the squeezed bread roll, parsley, salt, pepper, nutmeg, shallot, and egg to form a cohesive mixture.

2. 2.

   With damp hands shape small balls and drop them into the soup. Simmer covered for about 8–10 minutes, then stop cooking. Season with salt, pepper, and nutmeg. Serve the vegetable soup with meatballs on plates, garnished with kohlrabi greens.