Meatball Soup With Cabbage and Parmesan Cheese

May 10, 2023May 10, 20230 2
Meatball Soup With Cabbage and Parmesan Cheese Recipe
in Soup

Prep

35 min

Cook

25 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
403
Sugar
7g
Fat
24g
This Meatball Soup With Cabbage and Parmesan Cheese is a delicious and filling meal that is perfect for cold days. The tender meatballs made with beef, veal, and breadcrumbs are cooked in a rich tomato broth with sliced cabbage and Parmesan cheese. The flavors blend together perfectly to make a comforting bowl of soup that's packed with nutrition. If you're looking for a hearty and tasty soup that's easy to make, then this Meatball Soup With Cabbage and Parmesan Cheese recipe is for you.

Instructions

1.In a large bowl, mix chopped onion, garlic, 1/4 teaspoon thyme, 1/4 teaspoon marjoram, ground beef/veal, beaten egg, breadcrumbs, cayenne pepper, garlic salt, and freshly grounded pepper.
2.Mix all these ingredients in the bowl very well, and then form the meatball mixture into small balls, about 1 1/2 inches in diameter, using an ice cream scoop or a hand spoon.
3.Coat the meatballs in the flour, shaking off any excess.
4.In a large heavy pot or Dutch oven, heat 2 tablespoons of the oil over medium heat until shimmering.
5.Add half of the sliced onions and cook until softened, about 5 minutes.
6.Add the sliced cabbage and cook, stirring occasionally until cabbage is wilted, about 5 minutes.
7.Add the chopped tomatoes, chicken broth, bay leaves, parmesan cheese, and remaining thyme and marjoram to the pot.
8.Bring the mixture to a boil and reduce the heat to low.
9.In another pan, heat the remaining 2 tablespoons of oil over medium heat.
10.Sear the meatballs in batches until golden brown, about 2-3 minutes per side.
11.Add the meatballs to the soup and cook, covered, until the meatballs are cooked through, about 10-12 minutes.
12.Serve hot with your favorite bread slices.

PROS

This soup is hearty and filling, perfect for a comforting dinner or a warm lunch.

The combination of meatballs, cabbage and parmesan cheese gives this soup a unique flavor and texture.

CONS

This soup is high in sodium due to the use of chicken broth.
Those on a low-sodium diet should consider using a low-sodium broth or making their own.

HEALTH & BENEFITS

Cabbage is high in Vitamin C and K, and it’s also a good source of fiber. It helps in inflammation reduction and supports digestive health.
Meatballs are a good source of protein, iron, and zinc that help in reducing the risk of anemia and boost your immune system.
Parmesan cheese is high in calcium and protein.

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