Meatball Soup With Cabbage And Parmesan Cheese

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.