Eichkatzerl's Kohlrabi Soup

Ingredients for 4 servings:

• 3 m.-large kohlrabi
• 4 medium-sized potatoes, waxy
• 1 large carrot(s)
• 2 stalks lovage, fresh
• 2 liters of broth
• 250 g minced beef
• 1 small onion(s)
• 1 egg(s)
• 4 tbsp breadcrumbs
• salt and pepper
• Parsley, fresh
• cumin
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with lots of vegetables and fine meatballs

Peel the kohlrabi, potatoes, and carrot. Reserve the kohlrabi greens! Cut the kohlrabi into sticks and the potatoes and carrot into small cubes. Heat 1-2 teaspoons of oil in a large pot and fry the vegetables vigorously. Deglaze with the broth. Add the lovage (Maggi herb) and simmer over medium heat for 10 minutes. Finely dice the onion. Knead into a firm dough with the ground meat, egg, and breadcrumbs (you may need more or less, depending on the size of the egg!). Season with salt, pepper, parsley, and cumin, if desired. Form the meatballs into small dumplings and add them to the boiling soup. Immediately turn off the oven (or set it to the lowest heat, depending on the stovetop) and let the dumplings simmer for about 20 minutes. Do not let them boil, or they will become hard! Season the soup to taste and garnish with the finely chopped kohlrabi greens.