Kohlrabi soup with meatballs

Ingredients for 6 servings:

• 500 g kohlrabi
• 250 g carrot(s)
• 150 g celeriac
• 500 g potatoes
• 2 spring onions
• 1 large onion(s)
• 4 shallots
• 1 ¼ liters of water
• 1 tbsp, heaped celery leaves, fresh, chopped
• 1 bunch of parsley
• 250 g minced meat, half and half
• 2 m.-sized eggs
• 4 tbsp, heaped breadcrumbs
• 1 tbsp mustard
• 1 tbsp peppercorns, colored, coarsely crushed
• 1 tsp allspice berries, roughly crushed
• 1 bay leaf, dried, shredded
• Salt and pepper, white, finely ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

a very healthy and low-calorie soup for the cold season

Peel and wash the vegetables and potatoes, and cut into small cubes. Peel and roughly chop the onion. Peel and roughly dice the shallots. Chop the parsley. Finely chop the spring onions. Make a vegetable broth with the water from the cleaned vegetable and potato scraps, the roughly chopped onion, the spices, and the bay leaf. This should simmer gently for about 15-20 minutes without adding salt. Then strain the broth and bring back to a boil. Add the diced vegetables and potatoes, season with salt and pepper, and simmer gently, also covered. Use this time to prepare the meat. Mix the minced meat with the eggs, shallots, breadcrumbs, mustard, spices, and half of the parsley evenly and knead thoroughly. Form this dough into small balls. After the vegetables have cooked for about 15 minutes, add the meatballs and simmer for another 10 minutes. Then stir in the spring onions, the remaining chopped parsley, and the celery leaf and bring everything back to a boil. Let it rest for 5 minutes, then adjust seasoning if necessary. The soup is now ready to serve.