Kohlrabi soup with chicken meatballs

              It's so hot that not I can't even think to cook for hours, although it's what I like the most. I was thinking the other day what can be easily cook, nourishing and I could eat for a few days? .. And I remembered this recipe for Kohlrabi  soup that I know from my grandmother. To make it more filling I added some chicken meatballs.

What you need(for 4-6 people):

1/2 kg young Kohlrabi or 2,3 Kohlrabi if you buy them by the piece

carrots and root vegetable as for a soup sliced or diced

the Kohlrabi leafs if you have them

1/2 kg minced chicken meat

 50-100 gr round grain rice

1 egg

1 tsp sweet paprika

1 tbs white flower

salt and pepper to season

finely chopped parsley 

1/2 of lemon juice or better what I use a traditional product named Bors (obtained from fermenting cereal)(we can find it in sachets as a powder and it is called Magic Bors)

How we prepare:

We start by cleaning, washing and chopping the vegetables into cubes, slices, as you prefer. In a 5-liter pot we shallow fry the vegetables in a little oil, then add the paprika and flour to fry for a few seconds. Then add water enough to fill pot 3/4 volume. Add chopped Kohlrabi leaves. Let it simmer for about 20-30 minutes. Meanwhile, prepare the meatballs: mix the meat with the washed rice, egg and salt and pepper to taste. Mix well and form small meatballs that we drop in the boiling soup (I use a small scoop of ice cream, the kind that forms small and perfect balls ). Let it simmer for another 30 minutes or until the meatballs are cooked and vegetables as well (meatballs rise to the surface when cooked). Finally add magic Bors(or lemon juice) and salt and pepper to taste. After we take off the heat sprinkle liberally with chopped parsley. Serve with sour cream and hot peppers   for hotness enthusiasts.

Enjoy!!!