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Friday, May 27, 2016

Cabbage Meatball Soup

We have had so much rain, and on top of that my son came home sick today, so what better time for soup than tonight? Yep that's what I made
Try my Cabbage Meatball Soup
this is Delicious and good for you, easy to make
and really warms up the tummy

For meatballs:
1/3 cup fresh bread crumbs
1/4 cup milk
3/4 teaspoon kosher salt, divided
3/4 teaspoon pepper, divided
1/4 teaspoon italian seasoning
5 tablespoons minced flat-leaf parsley, divided
1 small onion diced
1/2 pound ground pork
1/2 pound ground beef*
2 tablespoons olive oil

For Soup:
1 tablespoon butter
2 medium carrots, sliced into half-moons to make 1 cup
3-4 stalks celery, sliced small
1 small onion, diced
3 cloves garlic minced
2 medium leeks (white and pale green parts only), trimmed, halved lengthwise, rinsed well, and sliced into half-moons
1 small head savoy cabbage (about 1 1/2 lbs.), cored and thinly sliced
7 cups beef broth (or chicken and reduced-sodium if store-bought)

How to make the soup:
Make meatballs: In a medium bowl, stir together bread crumbs and milk. Add 1/2 tsp. each salt and pepper, 1/4 tsp. nutmeg, 1 tbsp. parsley, the pork, and beef. Mix gently but thoroughly with your hands. Scoop mixture (I like to use a melon baller tool, but you can hand make them) and roll into small balls, dipping baller occasionally in water to keep mix from sticking.

Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil and swirl to coat. Brown meatballs, turning once and reducing heat if they start browning too fast, 5 to 8 minutes. Transfer to a plate. Meanwhile, continue with soup.

Melt butter in a large pot over medium heat. Add carrots, celery, onions, garlic and leeks and cook, stirring, until leeks are soft but not browned, Add seasoning you like now and cook 8 to 10 minutes.

Stir in cabbage and remaining 1/4 tsp. each salt and pepper and cook until slightly wilted, 3 to 5 minutes. Add broth, cover, and bring to a simmer over high heat. Reduce heat and simmer until cabbage is quite tender, about 20 minutes.

Ladle into bowls. Gently add your meatballs to soup and top with remaining 1 tbsp. parsley.

*Choose ground beef with at least 20% fat for the juiciest meatballs.

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