Meatball Soup with Kohlrabi and Spinach

A hearty soup with juicy beef meatballs, kohlrabi and spinach in a spicy tomato broth. With Parmesan and parsley it is filling and yet low in carbohydrates.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 250 g beef mince
• 1 pc egg
• 40 g Parmesan, freshly grated
• 300 g kohlrabi
• 1 pc onion
• 1 pc garlic clove
• 1 tbsp olive oil
• 400 can chopped tomatoes
• 800 ml water
• 1 tsp sweet paprika powder
• 1 tsp oregano, dried
• 1 bunch parsley
• 100 g leaf spinach
• salt
• pepper

Method

1. Peel the kohlrabi and cut into small cubes. Finely dice the onion and chop the garlic. Wash the parsley, pick off the leaves and chop them, finely slice the stems and set aside.
2. Knead the mince well with the egg, half of the Parmesan, the parsley leaves, paprika powder, salt and pepper. Shape the mixture into about 12 small balls.
3. Heat the olive oil in a large pot. Sweat the onions and parsley stems in it for 3 minutes, then add the garlic and kohlrabi and sweat for another 3 minutes.
4. Add the chopped tomatoes, water and oregano and bring the broth to a boil.
5. Carefully place the meatballs in the broth and let the soup simmer over low heat for about 15 minutes until the kohlrabi and meatballs are cooked through.
6. Stir in the spinach and let it wilt for 2 minutes. Season with salt and pepper.
7. Divide the soup between two plates, sprinkle with the remaining Parmesan and some parsley, and serve hot.