Peel the kohlrabi, carrots and potatoes and cut into small pieces. Cut the greens into narrow strips from 2 - 3 beautiful kohlrabi leaves and place in a large saucepan with the rest. Pour in water until everything is covered, add the stock and spices and cook for 20 minutes.
Add herbal cream cheese to the soup, mash a little to taste. Add the Köttbullar (I always cut them in half, otherwise they are so big) and oregano and let them steep for a moment. Finished!
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