Meatball and Cabbage Soup
My family loves ground beef and cabbage soup, so this recipe is a tremendous hit. I usually reserve soup recipes for fall and winter, but this one screams for attention, begging to be made and eaten.Actually, it’s my family begging me to make it, but you get the point. Your home will smell so good while this is simmering. Make sure to close your windows, or you’ll have your neighbors begging for some.
Meatballs 2 lbs ground pork 1 minced onion 1 tbsp parsley ½ tsp allspice 1 tsp salt 1 tsp pepper ¼ cup Bisquick 2 tbsp olive oil Soup 2 tbsp olive oil 1 finely chopped onion 4 cloves garlic (minced) 2 carrots (thinly sliced) 4 cups shredded cabbage 2 cans diced tomatoes ¼ cup tomatoes paste 4 cups beef broth 2 cups chicken broth 1 tbsp coriander salt and pepper to taste
Meatballs In a mixing bowl, combine two cups of ground pork, one minced onion, one tablespoon of parsley, one-half teaspoon of allspice, one teaspoon of salt, and one teaspoon of pepper Mix well, and roll into sixteen meatballs. Place one-quarter cup of Bisquick into a bowl and coat each meatball evenly Heat two tablespoons of olive oil in a skillet and brown over medium-high heat. Remove from heat and set aside while preparing the soup Soup Heat two tablespoons of olive oil in a soup pot and add four minced garlic cloves and one finely chopped onion Cook until the onions are translucent. Add the carrots and celery, and cook for an additional three minutes Pour in two cans of diced tomatoes, one-quarter cup of tomato paste, four cups of beef broth, two cups of chicken broth, and one tablespoon of coriander. Bring to a boil Reduce the heat and simmer for at least one hour, stirring often Add meatballs, four cups of shredded cabbage, and salt and pepper. Enjoy!