Meatball soup with cabbage juice

Name: Meatball soup with cabbage juice - Florenta D.
Ingredients: 500; 600 g minced meat (depending on the size of the pot) 1; 2 eggs 3; 4 onions 1 carrot 1 bell pepper tomato juice (3 tablespoons) root vegetables (optional) parsley 1 l cabbage juice

Soups - Meatball soup with cabbage juice by Florenta D. - Recipia

Sometimes I make meatball soup with cabbage juice when I crave something tangy and hearty. Usually, I start with a larger pot because the rest of the family asks for a second serving. The recipe is quite simple and doesn't require complicated ingredients, just a little attention to the salt balance, especially if I use cabbage juice. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 20-25 minutes Cooking time: 50-60 minutes Servings: 6-8 Difficulty: easy to medium Recipe type: sour soup Ingredients 500-600 g ground meat (usually pork or a mix of beef and pork) 1-2 eggs 3-4 onions (2 for meatballs, 1-2 for the soup) 1 medium carrot 1 bell pepper 3 tablespoons tomato juice 1 liter cabbage juice salt (to taste and depending on how salty the cabbage juice is) fresh parsley 1 handful of rice (optional, for meatballs) 1 handful of vermicelli oil (1-2 tablespoons, for sautéing the vegetables) root vegetables (optional, if you have on hand – celery, parsnip) Preparation steps 1. Boil water in a large pot, about 3 liters. 2. Meanwhile, prepare the meatball mixture: mix the ground meat well with 1-2 eggs, salt (or a seasoning mix, as preferred), one finely chopped onion, finely chopped parsley, and optionally, a handful of rice. I don’t add too much rice so that the meatballs don’t fall apart. 3. When the water is boiling, reduce the heat to low and form the meatballs with wet hands. Place them directly into the water. After each batch, skim off the foam that gathers on the surface to keep the soup clear. 4. The meatballs boil for about 20 minutes on low heat. In the meantime, I prepare the vegetables. 5. Chop the remaining onion and bell pepper finely. Grate the carrot. Sauté them lightly in a pan with a little oil until they gain color. If I have root vegetables, I chop them finely and add them here. 6. Once the meatballs no longer produce foam and have set, add the sautéed vegetables to the pot. 7. Continue to boil the soup until about a quarter of the liquid has reduced. Then add the tomato juice and cabbage juice (I start with 1 liter, but taste and add gradually if needed, depending on how sour I want it). The amount of cabbage juice I add depends a lot on individual taste and how sour the juice is. 8. Let it boil for another 15-20 minutes to combine the flavors. 9. Five minutes before turning off the heat, add a handful of vermicelli. The vermicelli doesn’t need much time, just enough to soften. 10. Finally, after turning off the heat, sprinkle with finely chopped parsley. Why I make this recipe often It’s a filling soup that covers two meals. It’s not expensive, and I don’t have to stand by the stove for long. It keeps well until the next day and can be reheated without issues. The cabbage juice gives it that tangy flavor that is missing from other soups. Tips and variations Tips Be careful with the salt, especially if the cabbage juice is very salty. It’s better to add salt gradually as you taste. The rice in the meatballs is not mandatory, but it makes them fluffier. If you use it, wash it beforehand. Don’t add all the cabbage juice at once; taste and adjust as you go to avoid it being too sour. Substitutions The ground meat can be only pork, only beef, or a mix, depending on preference. The vermicelli can be omitted if you don’t like it or don’t have it at home. If you don’t have tomato juice, you can use a little tomato paste diluted with water. Variations If you want a richer soup, add celery or parsnip to the vegetables. Some add a little lovage towards the end for a more pronounced flavor. You can make the meatballs smaller or larger, depending on preference. Smaller ones cook faster and stay firmer. Serving ideas It goes well with fresh bread or hot peppers if you want extra spiciness. Some add sour cream to the bowl, but I don’t feel the need with cabbage juice. Frequently asked questions 1. Can I use only water, without cabbage juice? Yes, but then it will be a regular soup, not as sour. You can use lemon juice or borscht, but the taste will be different. 2. How much rice do I put in the meatballs? A small handful is enough for 500-600 g of meat. Too much rice can make the meatballs fall apart. 3. What do I do if the cabbage juice is very salty? Dilute it with water or use less cabbage juice and make up with water, then adjust at the end. 4. Can the meatball soup be frozen? I do not recommend it, as the meatballs and vermicelli change texture after freezing and reheating. It’s better to keep it in the fridge for two to three days. Nutritional values A serving of meatball soup with cabbage juice (without sour cream or bread) has approximately: Calories: 180-230 kcal (depending on the meat and the amount of vermicelli) Proteins: 15-20 g Carbohydrates: 10-15 g Fats: 8-12 g Values are estimates. If you use leaner meat or skip the vermicelli, the calories decrease. Storage and reheating The soup keeps well in the fridge, covered, for 2-3 days. When reheating, use low heat so that the meatballs and vermicelli don’t fall apart. If the liquid reduces too much, add a little water or cabbage juice, to taste. I do not recommend keeping it in the freezer, as the texture of the meatballs will not be the same after thawing.

Meatball soup with cabbage juice

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