Brussels sprout cheese soup with meatballs and vegetables

Ingredients for 5 servings:

• 500 g Brussels sprouts
• 300 g potatoes
• 150 g carrot(s)
• 150 g kohlrabi
• 100 g spring onions
• 1.3 liters vegetable broth, see instructions
• 200 g processed cheese
• 50 g Parmesan, grated
• 1 tbsp, heaped wheat flour
• 1 bunch of parsley
• 2 tbsp, heaped celery leaves
• n. B. Salt and pepper, white, finely ground
• 30 g butter, mildly soured
• 500 g minced meat, mixed
• 3 shallots
• 1 garlic clove(s)
• 1 egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice powder
• n. B. Salt
• some clarified butter for frying

Instructions

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

Wash the Brussels sprouts, remove the outer leaves, and separate the cut ends from the florets. Wash and trim the roots, then cut them into cubes or sticks. Rinse the spring onions, trim them, and cut them into small rings. Set the entire chopped soup garnish aside, covered. Empty the cleaned trimmings into a pot, add the washed shallots and garlic clove, and cover with warm water. Bring the water to a boil, cover, and simmer for about 15-20 minutes. Strain the broth into a container and add it to the vegetables, discarding the rest. Finely dice the cleaned shallots and garlic clove. Place the broth in a bowl with the ingredients for the mince mixture and knead into a dough. After letting it soak for about 10 minutes, form them into small balls and fry them in a greased pan until evenly browned. Drain the fat from the balls on kitchen paper, cover, and set them aside. Melt the butter in a saucepan, add all the vegetables along with the spring onion rings, and fry lightly. Then add the flour and sauté. Top up the broth you made with a little water, if necessary, to 1.3 liters. Deglaze the vegetables with this and season with salt and pepper. Cover and simmer the vegetables for about 20-25 minutes, until the Brussels sprouts are cooked al dente. Stir in both cheeses with the previously weighed leaves until everything is evenly distributed. Finally, stir in the meatballs and bring the soup back to a boil briefly. Season the soup again with the spices, if necessary, before serving.