Summary

Ingredients

• 4 kohlrabi, with green
• 6 potato (s), waxy, medium-sized
• 3 carrot (s)
• 0.5 liter ½ vegetable stock, instant
• 200 g cream cheese with herbs
• 250 g meat
• salt and pepper
• nutmeg

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Instructions

1. Shape the mince into very small balls, fry them in a Teflon pan without adding fat on all sides until crispy. Allow to cool slightly.
2. Peel the potatoes and cut into fine cubes.
3. Peel the carrots and cut into slices that are not too thick.
4. Peel the kohlrabi, pick up the beautiful leaves from the green, wash and cut into fine strips.
5. Cook for 20 minutes in the vegetable stock over medium heat in a closed saucepan.
6. Melt the herb cream cheese in the hot soup, then briefly heat the meatballs in the soup.
7. Before serving, cut the kohlrabi green into very fine strips and add.
8. Variation: also tastes very good without meat