Meatball soup with cabbage juice

Name: Meatball soup with cabbage juice
Ingredients: 4 liters of water; 2 carrots; 1 onion; 1 bell pepper; half a celery; half a broth; 3 tablespoons of broth; 1 cup of cabbage juice (to taste); 1 egg; lovage. For meatballs: 250g minced meat (pork and beef); 1 tablespoon semolina; salt; pepper; 1 egg; vegeta.

Soups - Meatball soup with cabbage juice by Andreea F. - Recipia

I have made meatball soup with cabbage juice many times, especially when I crave something sour and hearty, without having to stand too long by the stove. I use it whenever I have cabbage juice and a bit of minced meat on hand, because it has no complicated steps and the ingredients are simple. If you have good cabbage juice, the rest comes naturally. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20-30 minutes Cooking time: 1 hour Servings: 8-10 Difficulty: easy Recipe type: traditional soup, for any day Ingredients 4 liters of water 2 carrots 1 onion 1 bell pepper half a celery root 3 tablespoons of tomato paste half a cup of cabbage juice (or to taste) salt vegetable seasoning (optional) one egg fresh lovage For the meatballs: 250 g minced meat (pork and beef, combined) one egg 1 tablespoon of semolina salt pepper vegetable seasoning (optional) Preparation Method 1. Bring the 4 liters of water to a boil in a large pot. While the water is boiling, clean the vegetables: carrots, onion, bell pepper, and celery. Cut them into suitable cubes. 2. In a pan, heat 2-3 tablespoons of oil and sauté the vegetables for a few minutes, just enough to soften them slightly. Do not let them brown too much. 3. Transfer the sautéed vegetables directly into the pot over the boiling water. Add salt and, if using, vegetable seasoning to taste. Also add the 3 tablespoons of tomato paste. Let it boil over medium heat, uncovered, until the vegetables are almost cooked. This takes about 30 minutes, depending on how large the pieces are cut. 4. In the meantime, prepare the meatballs. In a bowl, mix the minced meat well with one egg, one tablespoon of semolina, salt, pepper, and, if desired, a little vegetable seasoning. Knead the mixture by hand until it binds. With wet hands, form balls of suitable size. 5. When the vegetables in the soup are almost cooked, carefully add the meatballs to the pot, one by one, so they do not disintegrate. After you have added them all, pour in the cup of cabbage juice. Add the cabbage juice gradually and taste, so it doesn’t turn out too sour. If the cabbage is saltier, be careful with the salt at the end. 6. Let it boil at a moderate heat until the meatballs rise to the surface. This usually takes 10-15 minutes. 7. Remove the pot from the heat. Beat one egg well in a small bowl, then gradually pour it into the soup, stirring gently with a fork to prevent it from curdling. Sprinkle chopped fresh lovage on top. 8. Let the soup sit for a few minutes, covered, before serving. Why I make this recipe often This soup is quick, has no complicated steps, and I can adjust the flavor from the cabbage juice to my preference. The ingredients are readily available, and there’s no need for a lot of meat. It also keeps well for the next day, if there are leftovers. Tips and Variations Tips Do not add all the cabbage juice at once. Add a little at a time and taste, as sometimes it can be more sour or saltier. If using vegetable seasoning, be careful with the salt so it doesn’t turn out too salty. Form the meatballs as compact as possible, so they don’t fall apart while boiling. Substitutions If you don’t have mixed meat, you can use only pork or only beef, but the texture will not be the same. Semolina can be replaced with a tablespoon of rice if you don’t have semolina, but it won’t bind the meatballs as well. In the absence of lovage, you can use fresh parsley, but the flavor will be slightly different. Variations You can add a small potato to boil with the other vegetables if you want it to be heartier. If you don’t have cabbage juice, you can sour it with a bit of borscht, but the final taste will be different. For the meatballs, you can mix in a bit of greens into the mixture if you like it more aromatic. Serving Ideas Serve hot, with fresh bread. Some also add sour cream separately, but for this cabbage juice soup, it’s not necessarily needed. Frequently Asked Questions 1. Can the meatballs be made with rice instead of semolina? Yes, you can use a tablespoon of rice instead of semolina, but the meatballs will be less bound and may have a different texture. 2. How much cabbage juice should I add if I don’t want it too sour? Start with half a cup for 4 liters of water and taste after it boils. You can add more if you want it sourer. 3. Can the meatballs be made with chicken meat? Yes, but they will be more tender and less fatty. You can use the same method, just adjust the spices. 4. Can I skip the vegetable seasoning? Yes, if you don’t use vegetable seasoning, add more salt and possibly a bit of celery for flavor. 5. Does this soup last from one day to the next? Yes, it keeps well in the fridge and the flavors even meld together. You can reheat it over low heat. Nutritional Values Estimate for one serving (approx. 350 ml): Calories: 120-140 kcal Protein: 7-9 g Fat: 5-7 g Carbohydrates: 9-12 g Values depend on how fatty the meat is, how much oil you use to sauté the vegetables, and how much tomato paste you add. The soup is quite low in calories and has a good balance between protein and carbohydrates. Storage and Reheating Meatball soup with cabbage juice keeps well in the fridge, in a covered container, for up to 3 days. Reheat it over low heat, stirring gently. I do not recommend keeping it longer due to the beaten egg at the end and the cabbage flavor that can intensify. If you serve it the next day, the flavor is slightly more intense.

Meatball soup with cabbage juice

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