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Meatball Soup With Cabbage and Parmesan Cheese

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“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
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare onion, finely chop one half and thinly slice the other half and set aside.
  2. Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
  3. Add garlic and continue cooking for about 2 minutes; set aside.
  4. Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
  5. Let stand for 2 minutes, drain and squeeze dry.
  6. Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
  7. Mix ingredients and roll into small balls about 3/4 diameter.
  8. Roll in flour to coat lightly.
  9. Heat remaining Olive oil in a frying pan over medium heat.
  10. Cook meatballs until brown.
  11. Place on plate lined with a paper towel to drain.
  12. In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
  13. In a large pot, add add chicken broth,tomatoes, heat over medium heat.
  14. Add meatballs, cabbage and onions.
  15. Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
  16. May sprinkle additional Parmesan cheese on soup when serving.

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