Winter Soup with Meatballs, Potatoes and Kohlrabi

A hearty vegetable soup with potatoes, carrots and kohlrabi, with tender meatballs swimming in plenty of parsley. A filling winter stew that comes to the table with little effort.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g mixed ground meat
• 1 pc egg
• 3 tbsp breadcrumbs
• 1 pc onion
• 1 bunch bunch of flat-leaf parsley
• 1 tbsp cooking oil
• 1.5 l water
• 3 pc waxy potatoes
• 2 pc carrots
• 1 pc kohlrabi
• 1 pc stalk of leek
• 1 pinch nutmeg, grated
• salt
• pepper

Method

1. Finely dice the onion. Pick the parsley leaves off the stems and finely chop them.
2. Combine the ground meat in a bowl with the egg, the breadcrumbs, half of the onion and half of the parsley, season with salt and pepper, and shape into about 16 small meatballs.
3. Peel the potatoes, carrots and kohlrabi and cut into small cubes. Trim the leek, halve lengthwise, wash and slice into thin rings.
4. Heat the oil in a large pot and sweat the remaining onion until translucent.
5. Add the vegetables except the leek, briefly sauté, pour in the water and simmer without a lid for about 15 minutes.
6. Add the meatballs to the boiling soup and let them cook for another 10 minutes over low heat, without the soup boiling vigorously.
7. Add the leek and cook for 3 more minutes.
8. Season with salt, pepper and nutmeg and serve sprinkled with the remaining parsley.