Chinese cabbage soup with meatballs

Ingredients for 4 servings:

• 500 g potatoes
• 250 g minced meat
• 100 g leek
• 50 g celeriac
• 1 carrot(s)
• 1 head of Chinese cabbage
• 1 egg(s)
• ½ roll
• 2 liters of vegetable broth
• 1 tsp, heaped mustard
• salt and pepper
• turmeric
• coriander
• Maggi

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Soak half the bread roll in water at least 1 hour before preparing the meatballs. Then mix the minced meat, an egg, and the bread roll and season with a good teaspoon of mustard, salt, pepper, turmeric, and coriander, then form into small balls. For the soup, peel the potatoes and cut them into bite-sized cubes with the celery. Finely chop the leek, carrot, and Chinese cabbage. Meanwhile, bring 1 liter of vegetable stock to a boil. When the stock is boiling, add the vegetables and meatballs and simmer for 10 minutes. After 10 minutes, add the finely chopped Chinese cabbage and simmer for another 10-15 minutes. Then turn off the heat and let the stew rest for at least 1 hour. Ideally, do it overnight, and then simply bring it back to a boil the next day. I always season with salt and Maggi after it has been simmering.