Meatball Soup With Cabbage and Parmesan Cheese
"A hearty meatball soup full of vegetables. I use ground veal when making the meatballs, which is a subtler taste. The Original recipe came from a Cookbook called "The International Soup Cookbook", but I have added additional spices to the meatballs and altered it to our tastes."
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
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
directions
- 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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Reviews
-
This soup is a keeper! I had everything for the soup in my pantry except the meat to make the meatballs. I did however have a 32 oz. bag of frozen Swedish Meatballs in the freezer, so I browned those and added them to the soup and it was excellent! We did add the Parmesan cheese to each serving. Next time I make it, I will make the meatballs. Thanks for sharing! -
It was very good soup. I had no time for meatballs, so I sauteed ground meat, with the onions, instead. Next time, I will add barley. -
This was an excellent soup! Some very picky eaters loved it! I ran out of chicken broth, so I added water and bullion cubes. This is a keeper!
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This soup was VERY good! I can't rate it from a cooks standpoint, my husband made it and had it waiting for me when I got home from work. Let me tell you , when I walked in the door, the smell was wonderful!!! There were 3 of us that ate that night , we killed all but about 3 bowls worth!! The leftovers were gone in a snap the next day! This is a great wintertime soup!! YUM!! Thanks for sharing the recipe!! -
This was really tasty. Family loves cabbage so I doubled the amount to accomodate. Was going to put some in my son's lunch tomorrow, but nothing was left.
RECIPE SUBMITTED BY
Dawn399
United States
I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
