Tuesday, April 10, 2012

Polish Meatball Cabbage Soup

One of the many things the month of April is known for is Cabbage and Brussels Sprouts Month. What a great vegetable idea for the month--two of my favorites. I make roasted Brussels sprouts and Polish Cabbage and Meatball soup. This soup is filling and can be used as a meal by itself. This makes a lot.

1 large head of cabbage, cut in quarters, then cut in thin slices
3 (14 oz) can tomato sauce or puree
1 (14 oz) can diced tomatoes
1 medium onion, chopped
3 Tablespoons lemon juice (fresh is best)
2 Tablespoons sugar
1 fresh tomato, chopped
2 beef cubes in 1 cup boiling water

Combine all ingredients except meatballs( see instruction below). Cook slowly for several hours. Add the meatballs and cook for one hour more. Serves 8 plus people.

When reheating this soup, I add a little tomato juice or Clamato to thin it down just a bit.

To Make Meatballs:
2 pounds fat free ground meat (I use turkey ground meat often)
3 eggs
1 cup breadcrumbs
1/2 cup cooked rice

Combine meatball ingredients and roll meat into a small ball. Heat in microwave until all the fat is out of them. It is usually about 2 minutes and turn, and another 2 minutes. I place them on a paper towel to drain more of the fat off them. (You can also purchased pre-made meatballs)
This makes a great tasting soup.

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