Instructions

1. 1

   Cut the bread roll into cubes, pour the milk over it and leave it to soak.

2. 2

   Dice the onion very finely. Squeeze the soaked roll out well and knead it with the minced meat, the egg, the onion, the mustard, the salt, the pepper and the parsley into a smooth mixture.

3. 3

   With damp hands shape about 20 walnut-sized balls from the mixture and keep them cool until cooking.

4. 4

   Peel the carrots and the kohlrabi and cut them into cubes. Slit the leek lengthways, wash it thoroughly and cut it into rings, peel the potatoes and dice them as well.

5. 5

   Bring the beef stock to the boil, put in the carrots, kohlrabi, potatoes and leek and cook uncovered over medium heat.

6. 6

   Turn the heat down and put the meatballs into the barely simmering soup. The balls have to cook right through and must no longer be pink inside.

7. 7

   Add the peas and let everything get hot once more.

8. 8

   Season the soup with salt, pepper and nutmeg and serve it scattered with the chive rings.