Savoy Cabbage Soup with Tiny Meatballs
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Ingredients
⅓ cup fresh breadcrumbs
¼ cup milk
¾ teaspoon kosher salt, divided
¾ teaspoon pepper, divided
¼ teaspoon plus 1/8 tsp nutmeg
5 tablespoons chopped flat-leaved parsley, divided
½ pound ground pork
½ pound ground beef*
2 tablespoons olive oil
1 tablespoon butter
2 medium-sized carrots, cut into half rings to make 1 cup
2 medium leeks (white and pale green parts only), trimmed, halved lengthwise, well washed and cut into half moons
1 small head of Savoy cabbage (about 1/2 pound), peeled and thinly sliced
7 cups low-sodium chicken broth (if purchased at the store)
¼ cup heavy whipped cream
To make
Small meatballs and tender vegetables make this soup rich; cream and nutmeg are added at the end to emphasize the taste. Homemade broth will add spice, but it is quite suitable and store-bought.
Prepare the meatballs: In a medium bowl, combine the breadcrumbs and milk. Add 1/2 tsp salt and pepper, 1/4 tsp nutmeg, 1 tbsp parsley, pork and beef. Gently, but thoroughly mix with your hands. Scoop out the mixture in slightly rounded teaspoons and roll it into small balls, occasionally dipping the spoon in water to keep the mixture from sticking.Preheat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and stir to coat. Saute half of the meatballs, turning them over once and turning down the heat if they start to brown too quickly, 5-8 minutes. Transfer to a plate. Repeat with the remaining butter and meatballs. In the meantime, continue cooking the soup.Melt the butter in a large saucepan over medium-high heat. Add the carrots and leeks and cook, stirring, until the leeks are soft but not browned, 8 to 10 minutes.Add the cabbage and the remaining 1/4 teaspoon salt and pepper and cook until the cabbage is slightly wilted, 3 to 5 minutes. Add the broth, cover and bring to a boil over high heat. Reduce the heat and simmer until the cabbage is very soft, about 20 minutes.Carefully add the browned meatballs to the soup and cook, stirring occasionally, until the meatballs are browned and the flavors are mixed, about 5 minutes. Add the cream, 3 tablespoons of parsley and the remaining 1/8 teaspoon of nutmeg and pour over the plates. Sprinkle with the remaining 1 tbsp parsley.* For the juiciest meatballs, choose ground beef with a fat content of at least 20%.
Prepare the meatballs: In a medium bowl, combine the breadcrumbs and milk. Add 1/2 tsp salt and pepper, 1/4 tsp nutmeg, 1 tbsp parsley, pork and beef. Gently, but thoroughly mix with your hands. Scoop out the mixture in slightly rounded teaspoons and roll it into small balls, occasionally dipping the spoon in water to keep the mixture from sticking.Preheat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and stir to coat. Saute half of the meatballs, turning them over once and turning down the heat if they start to brown too quickly, 5-8 minutes. Transfer to a plate. Repeat with the remaining butter and meatballs. In the meantime, continue cooking the soup.Melt the butter in a large saucepan over medium-high heat. Add the carrots and leeks and cook, stirring, until the leeks are soft but not browned, 8 to 10 minutes.Add the cabbage and the remaining 1/4 teaspoon salt and pepper and cook until the cabbage is slightly wilted, 3 to 5 minutes. Add the broth, cover and bring to a boil over high heat. Reduce the heat and simmer until the cabbage is very soft, about 20 minutes.Carefully add the browned meatballs to the soup and cook, stirring occasionally, until the meatballs are browned and the flavors are mixed, about 5 minutes. Add the cream, 3 tablespoons of parsley and the remaining 1/8 teaspoon of nutmeg and pour over the plates. Sprinkle with the remaining 1 tbsp parsley.* For the juiciest meatballs, choose ground beef with a fat content of at least 20%.
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Author:Admin
Published: 11/20/2023 10:05 PM
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