Meatball Soup With Cabbage and Parmesan Cheese
Description:
Indulge in the comforting flavors of this hearty meatball soup infused with the earthy essence of cabbage and the rich tanginess of Parmesan cheese. Ground veal, known for its subtler taste, forms the base of the succulent meatballs, while a blend of aromatic spices elevates each spoonful. Adapted from “The International Soup Cookbook,” this recipe has been customized to suit personal preferences, enhancing its depth and complexity.
Recipe Details:
| Cook Time | Prep Time | Total Time | Servings |
|---|---|---|---|
| 30 minutes | 30 minutes | 1 hour | 6 servings |
Ingredients:
- 1 onion
- 4 tablespoons olive oil
- 1 garlic clove
- 1 pound ground beef
- 1 egg
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1/4 cup Parmesan cheese
- Freshly ground pepper, to taste
- Flour, for coating
- 1/2 head cabbage
- 2 tomatoes
- 7 cups chicken broth
Nutritional Information (Per Serving):
- Calories: 331.7
- Fat: 18.3g
- Saturated Fat: 4.9g
- Cholesterol: 96.8mg
- Sodium: 1064.6mg
- Carbohydrates: 15.8g
- Fiber: 3.5g
- Sugar: 7.1g
- Protein: 25.8g
Instructions:
-
Prepare Ingredients: Begin by finely chopping half of the onion and thinly slicing the other half. Set aside for later use.
-
Saute Onion: In a frying pan, heat 2 teaspoons of olive oil over medium heat. Cook the chopped onion until softened, then add the garlic and continue cooking for an additional 2 minutes. Set aside.
-
Prepare Meatballs: In a mixing bowl, place the breadcrumbs and cover them with just enough warm water. Let them stand for 2 minutes, then drain and squeeze dry. To the bowl, add the sauteed onion and garlic, ground beef, egg, thyme, marjoram, cayenne pepper, Parmesan cheese, and freshly ground pepper. Mix the ingredients thoroughly and shape the mixture into small balls, approximately 3/4 inch in diameter. Roll the meatballs in flour to lightly coat them.
-
Cook Meatballs: In the same frying pan used for the onions, heat the remaining olive oil over medium heat. Add the meatballs and cook until they are browned on all sides. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
-
Prepare Vegetables: Using the same frying pan, add the reserved onion slices and cabbage. Cook for 3-4 minutes, or until the cabbage begins to wilt.
-
Combine Ingredients: In a large pot, add the chicken broth and tomatoes. Heat the mixture over medium heat. Once warmed, add the cooked meatballs, cabbage, and onions.
-
Simmer: Bring the soup to a boil, then reduce the heat to simmer. Allow it to cook for 20 minutes, or until the vegetables are tender and the flavors have melded together.
-
Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese, if desired. Enjoy the warm, comforting flavors of this delicious meatball soup!
Whether you’re seeking a satisfying meal on a chilly winter evening or simply craving a nourishing dish packed with wholesome ingredients, this Meatball Soup With Cabbage and Parmesan Cheese is sure to delight your taste buds and warm your soul. Serve it alongside crusty bread or a crisp salad for a complete and fulfilling dining experience.
