Vegetable soup with meatballs

Ingredients for 5 servings:

• 250 g cauliflower florets
• 200 g kohlrabi
• 200 g carrot(s)
• 200 g broad beans
• 300 g potatoes
• 150 g shallot(s)
• 1 bunch of parsley
• 1 liter vegetable broth, homemade
• 6 peppercorns, coarsely crushed
• 6 allspice berries, roughly crushed
• 1 bay leaf, shredded
• n. B. Salt
• 250 g minced beef
• 3 shallots
• 1 m.-sized egg(s)
• 3 tbsp, heaped breadcrumbs
• 1 tbsp, strained mustard, medium hot
• 1 tsp, heaped paprika powder, sweet
• ½ tsp allspice powder
• ½ tsp white pepper, finely ground
• n. B. Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

a quick, healthy and low-fat soup with fresh summer vegetables

Wash the potatoes, vegetables, and shallots, trim them generously, and dice finely. Wash the parsley, remove the stalks, and finely chop. Simmer all the clean parsley, including the leaf stalks, in 1.2 liters of water. Strain the resulting broth into a saucepan and discard the rest. Simmer all the prepared vegetables in this broth. Add salt to taste and add the shredded and crushed spices in a sealed bag. Vigorously knead all the ingredients for the meatballs into a dough. Season again with salt after 10 minutes if necessary, then form them into small balls. After 10 minutes of cooking, add these balls to the vegetables and cook with the rest. After another 15 minutes, stir in the chopped parsley. Season the soup again with salt if desired before serving.