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🍲 Hearty Cabbage Soup with Meatballs

558 kcal · 30 min · 4 servings

Ingredients

• vegetable onions 1 pc.
• potatoes, mainly waxy 500 g
• savoy cabbage 0.5 pc.
• parsley, fresh 15 g
• minced meat, mixed 400 g
• eggs 1 pc.
• breadcrumbs 2 tbsp
• salt pinch
• pepper, black ground pinch
• oil 3 tbsp
• bay leaves, dried 1 pc.
• beef broth 1 L
• crème fraîche 150 g
• nutmeg, ground 0.25 tsp

Instructions

1. 1. Halve the onions and peel off the outer layers. Dice the onions finely. Peel the potatoes and cut them into small cubes. Wash the savoy cabbage thoroughly. Cut it into eighths and remove the hard central stem. Cut the leaves into coarse strips. Wash the parsley and shake off excess water. Pluck the leaves from the stems and chop them finely.
2. 2. Take a large bowl. Add the minced meat, two tablespoons of the diced onions, half of the chopped parsley, one egg, and two tablespoons of breadcrumbs. Knead the ingredients well together. Season the mixture with salt and pepper. Form small balls from the mixture, about the size of a walnut.
3. 3. Heat two tablespoons of oil in a pot over high heat. Fry the meatballs in it for about five minutes until golden brown on all sides. Remove the meatballs from the pot and place them on a plate to set aside.
4. 4. Add one tablespoon of oil to the same pot and heat it over high heat. Sauté the remaining onions, potatoes, and cabbage in it for about five minutes. Add a bay leaf. Pour in beef broth until the pot is filled. Let the soup simmer for ten to fifteen minutes over medium heat.
5. 5. Stir crème fraîche into the soup. Return the meatballs to the pot and warm them through briefly. Season the soup finally with salt, pepper, and grated nutmeg. Divide the soup onto plates. Sprinkle with the remaining parsley and serve hot.

Nutrition per serving

• kcal: 558
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 38 g