Kale soup

Ingredients for 4 servings:

• 500 g smoked pork neck, boned, keep bones
• 500 g minced meat, mixed
• 1 pack of barley (pearl barley)
• 4 sausages (Mettenden or Kohlwurst)
• 1 jar kale
• 1 m.-sized egg(s)
• salt and pepper
• 3 tbsp breadcrumbs
• 3 liters of water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Dithmarscher food, as my grandma cooks it

Cut the smoked pork into bite-sized pieces. Slice the mettenden sausages and fry them in a little oil. Pour 2-3 liters of water into a large pot and add the smoked pork, pearl barley, mettenden sausages, and the bones to the soup pot. Simmer for 1.5-2 hours. Mix the ground meat with the egg and breadcrumbs, season with salt and pepper, and form into meatballs (about the size of a hazelnut). About 30 minutes before the soup is cooked, add the kale and meatballs. Each person adds their own salt to the soup at the table, as smoked pork and mettenden sausages are already quite salty.