Meatball Soup with Kohlrabi, Carrots and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For the soup
- 250 grams carrots
- 250 grams waxy potatoes
- 250 grams Kohlrabi
- 1 l Beef broth
- For the meatballs
- 1 day-old White roll
- 1 shallot
- 1 Tbsp butter
- 400 grams mixed Ground meat
- 2 Tbsps freshly chopped parsley
- 1 egg
- salt
- freshly ground peppers
- Nutmeg
- Kohlrabi (for garnish)
Preparation steps
1.
For the soup, trim the vegetables, peel, rinse, cut into bite-sized pieces and simmer for about 20 minutes in the broth. For the meatballs, soak roll in water. Peel shallot, chop finely and sauté in butter until translucent. Mix the ground meat with the squeezed roll, parsley and season with salt, pepper and nutmeg. Mix in shallot and egg and knead until smooth.
2.
With moistened hands, form small meatballs and add to the soup. Reduce heat to a simmer, cover and cook gently for about 8-10 minutes, but do not boil. Season with salt, pepper and nutmeg. Ladle the vegetable soup with meatballs in bowls and serve garnished with kohlrabi greens.
