Chicken Meatball and Kohlrabi Soup

Prepare all the necessary ingredients.

Peel the vegetables. Julienne the carrot, kohlrabi, parsley root, and celery root. Finely chop the onion and dice the potatoes. Season the ground chicken with salt and pepper to taste, and mix well. With wet hands, form small meatballs.

Heat the vegetable oil in a skillet and sauté the onion until translucent. Add the carrot, parsley root, and celery root. Cook for 3-4 minutes, stirring occasionally. Finally, add the curry powder and mix well.

Bring water to a boil in a pot. Carefully add the potatoes and meatballs to the boiling water. Bring to a boil again, then reduce the heat, cover, and cook for 15 minutes.

Add the kohlrabi and the sautéed vegetables to the pot. Salt to taste. Continue to cook for another 3-4 minutes, until the kohlrabi is tender. Stir in fresh chopped herbs before serving.

Ladle the finished soup into bowls. Season with freshly ground black pepper, if desired, and serve.