Wednesday, November 11, 2009

Cabbage & Meatball Soup

I frequent an online forum where I stumbled across a really great cooking blog. Elizabeth is from the Minneapolis area like myself, and has some really great recipes. You should really check her out! I was immediately drawn to her Cabbage & Meatball soup as 1) it sounded delicious and 2) it was a recipe from her Grandmother that she grew up on. Knowing how close I was to my Grandma and how everyday I strive to be even 1/10 the home cook she was, I thought it was great to share such a personal memory.

My hubs and I made this soup on a Sunday afternoon as we settled in to watch some football. It's a perfect fall/winter recipe and it was FAB. Very easy to make as well! Try it. You'll like it. And be sure to check out Elizabeth's other recipes here!

Cabbage & Meatball Soup

1 TBSP butter
1 medium onion, chopped
1 clove garlic, minced
1 stalk celery, thinly sliced
1-2 carrots, sliced
1 medium head cabbage (somewhere between 1/2 & 1 lb), sliced
salt & pepper
4 cups chicken broth
1 cup water
2 cups beef broth
1/2 lb (more if you like) ground beef
2 tsp parsley, chopped
2 cloves garlic, minced
1 egg
1/4-1/2 cup bread crumbs
1/4 cup grated Parmesan cheese

Melt butter in a large stockpot. Add onion, celery, carrot, and garlic and cook about 5 minutes, or until the onions begin to soften. Season with salt & pepper. While the veggies are cooking, chop up the cabbage.

Add cabbage and stir. Let the cabbage cook for about 3 minutes. Add broth & water. Put a lid on the pot and let simmer.

While the pot is simmering, mix together the ground beef, salt & pepper, garlic, parsley, egg, bread crumbs, and Parmesan cheese. Form into small balls (about 1" - 1 1/2") and add to the pot. Keep the cover on and let cook for about 10-15 minutes. If the pot comes to a heavy boil, turn down the heat. Season with salt & pepper to taste.