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Meatball Soup With Cabbage and Parmesan Cheese (5) 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.
by Dawn399 · published 2001-10-29
Open original recipe Vegetable
02 Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
03 Add garlic and continue cooking for about 2 minutes; set aside.
04 Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
05 Let stand for 2 minutes, drain and squeeze dry.
06 Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
07 Mix ingredients and roll into small balls about 3/4 diameter.
08 Roll in flour to coat lightly.
09 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.