Meatball Soup With Cabbage And Parmesan Cheese - cooking recipe

Ingredients
    1 large onion (cut in half, chop one half and slice the other half)
    4 tablespoons olive oil (divided)
    1 garlic clove (minced)
    1 cup soft breadcrumbs
    1 lb ground veal or 1 lb beef
    1 egg, slightly beaten
    1 teaspoon thyme
    1 teaspoon marjoram
    1/4 teaspoon cayenne pepper
    1 teaspoon garlic salt
    2 bay leaves
    1/4 cup parmesan cheese (finely grated)
    fresh ground pepper
    flour (for coating)
    12 ounces cabbage (thinly sliced)
    1 1/2 lbs tomatoes, chopped (I use canned tomatoes, drained)
    7 cups chicken broth
Preparation
    Prepare onion, finely chop one half and thinly slice the other half and set aside.
    Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
    Add garlic and continue cooking for about 2 minutes; set aside.
    Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
    Let stand for 2 minutes, drain and squeeze dry.
    Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
    Mix ingredients and roll into small balls about 3/4 diameter.
    Roll in flour to coat lightly.
    Heat remaining Olive oil in a frying pan over medium heat.
    Cook meatballs until brown.
    Place on plate lined with a paper towel to drain.
    In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
    In a large pot, add add chicken broth,tomatoes, heat over medium heat.
    Add meatballs, cabbage and onions.
    Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
    May sprinkle additional Parmesan cheese on soup when serving.

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