Kohlrabi Meatball Soup

Kohlrabi Meatball Soup

by Sarah Kwan

2 small-medium kohlrabi (or German turnip) - bulbs, stems and leaves

1/2 cup diced onion

2 Tablespoons unsalted butter, divided

1/4 cup finely chopped onion

2 garlic cloves, minced

1/2 pound ground pork or beef

1/4 cup cooked long-grain rice

1 teaspoon paprika

1/8 teaspoon caraway seeds

1/8 teaspoon fennel seeds

1/8 teaspoon mustard seeds

1 large egg, beaten lightly

Salt & pepper

4 cups chicken broth

Saute 1/4 cup finely chopped onion and 1 clove garlic in 1 tablespoon of butter, until golden. Transfer to a large bowl and mix in meat, rice and egg. In a spice grinder or with a mortar and pestle, grind caraway, fennel and mustard seeds. Add to the meat, along with paprika. Add a pinch of salt and a few cracks of black pepper. Combine well, and form into small balls.

In a pot, melt the remaining 1 tablespoon of butter, and sauté the diced onion and garlic until translucent. Add the chicken broth, and bring to a boil. Add the meatballs one by one to the broth, and cook until they are firm throughout.

Peel the kohlrabi bulbs, removing the fibrous outer shell with a paring knife or vegetable peeler. Dice or cut into stick shapes. Discard the stems and ribs from the leaves. Slice the greens.

Remove meatballs from the soup and set aside. Add the kohlrabi bulb and leaves to the broth, and cook until the bulb pieces are tender. Return the meatballs to the soup, stirring, until heated through. Serve.