John Myers
Kohlrabi Potato Soup with Meatballs
The perfect kohlrabi potato soup with meatballs recipe with a picture and simple step-by-step instructions.
- 2 medium sized Kohlrabi purple
- 400 g Waxy potatoes
- 2 Shallots
- 4 tbsp Oil
- Salt and pepper
- Freshly grated nutmeg
- 1 liter Vegetable broth
- 400 g Organic ground beef
- 1 Egg
- 2 tbsp Breadcrumbs
- 2 tbsp Chopped parsley
- Peel the kohlrabi, save a few leaves. Peel and wash the potatoes. First cut both into 1cm thick slices, then into narrow sticks. Peel the shallots and cut into small cubes.
- Heat the oil in a large saucepan and fry the shallot cubes in it until translucent. Add the kohlrabi and potato sticks to the shallot cubes and sauté. Pour in the vegetable stock and stir well. Season with salt and pepper and cook for 10 minutes.
- Put the minced beef in a bowl with egg, breadcrumbs, salt and pepper and mix everything together well. Form small meatballs out of the meat mixture and let cook in the soup for about 10 minutes.
- Cut the leftover kohlrabi leaves into coarse strips and add to the soup. Season with salt, pepper and nutmeg and bring to the boil. Spread the kohlrabi potato soup with meatballs on plates and serve sprinkled with the parsley.
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