Vegetable stew with meatballs and cabanossi

Ingredients for 4 servings:

• 500 g potatoes, mostly waxy
• 350 g carrot(s)
• 2 kohlrabi
• 150 g Cabanossi
• 1 bell pepper(s), red
• 1 can beans, white, small, Italian cannellini
• 1 liter vegetable broth or meat broth
• ½ cup sour cream
• some parsley, fresh
• some thyme sprigs, fresh
• salt and pepper
• 350 g minced beef
• 1 egg(s)
• 2 tbsp breadcrumbs
• some tomato paste
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the carrots, potatoes, and kohlrabi. Depending on their size, cut the carrots into whole or half slices, dice the potatoes, and cut the kohlrabi into sticks. Heat the broth, add the potatoes and carrots, and 5 minutes later, add the kohlrabi slices. Let the vegetables simmer for about 15 minutes. In the meantime, mix the ground beef with the egg, tomato paste, breadcrumbs, and crushed garlic. Season the meat generously with salt and pepper and form into small meatballs. Slice the Cabanossi and finely strip the bell peppers. Strip the thyme from the stems. Add the meatballs, Cabanossi, and thyme to the stew. Simmer gently for another 10 minutes. Add the peppers and rinsed white beans and simmer gently for another 10 minutes. Now add the sour cream and parsley and season well with salt and pepper.