Meatball soup with red cabbage

Meatball soup with red cabbage – a delicious and comforting recipe

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 70 minutes
Number of servings: 6

Meatball soup with red cabbage is a traditional recipe, full of flavor and life. This soup offers not only a delicious meal but also an explosion of colors and nutrients, thanks to its fresh and healthy ingredients. Red cabbage, with its vibrant hues, is not just a tasty ingredient but also an important source of vitamins and antioxidants.

Ingredients:

- 500 g minced pork
- 1 egg
- 70 g rice (preferably long-grain rice)
- 1 small onion, finely chopped
- Salt, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- Pepper, to taste
- 4 carrots, sliced
- 2 medium onions, diced
- 1 small red cabbage, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 tablespoons sunflower oil
- 1 teaspoon mustard seeds
- 200 ml tomato juice
- 1 bay leaf
- Fresh chopped parsley and celery for garnish
- 5 l water

Preparation steps:

1. Preparing the vegetables:
Start by cleaning and washing all the vegetables under cold running water. It is important to remove any impurities to ensure your soup will be not only tasty but also healthy.

2. Sautéing the vegetables:
In a large pot, heat the 3 tablespoons of sunflower oil over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes until they become translucent. This step is essential as sautéing helps release the flavors from the vegetables.

3. Adding the carrots and cabbage:
Add the sliced carrots and chopped red cabbage to the pot. Stir well to combine the flavors, then add 5 liters of water. Let it boil over medium heat for about 20 minutes.

4. Preparing the meatballs:
In a bowl, mix the minced pork with the egg, rice, thyme, dill, salt, and pepper to taste. Make sure the ingredients are well integrated. Form meatballs of the desired size, being careful not to make them too large for even cooking.

5. Cooking the meatballs:
When the vegetables have boiled for 20 minutes, add the meatballs to the boiling soup. Reduce the heat and add the tomato juice, bay leaf, and mustard seeds. Let it simmer until the meatballs rise to the surface, indicating they are cooked (about 10-15 minutes).

6. Finalizing the soup:
Turn off the heat and sprinkle with freshly chopped parsley and celery. These will add a fresh and aromatic note to your soup. Let the soup sit for a few minutes for the flavors to meld before serving.

Serving suggestion:
Meatball soup with red cabbage is delicious served warm, alongside a slice of fresh bread or polenta. You can add, if desired, a spoonful of sour cream to enhance the creamy texture of the soup.

Helpful tips:
- If you want a lighter version, you can use minced chicken or turkey.
- You can replace red cabbage with white cabbage, and the tomato juice can be substituted with chopped fresh tomatoes.
- Adding spices like chili or paprika can provide an extra burst of flavor.

Nutritional information:
This soup is rich in protein due to the meat and rice, while the vegetables offer essential vitamins and minerals. Each serving provides approximately 320 calories, making it an excellent option for a nourishing and filling meal.

Frequently asked questions:
- Can I use other types of meat?
Yes, you can use beef or even a combination of meats for a more complex flavor.

- How can I store the soup for later consumption?
The soup can be stored in the refrigerator for 3-4 days. Make sure to store it in an airtight container.

- Is it possible to freeze the soup?
Yes, this soup freezes very well. You can keep it in individual portions for quick reheating.

Now that you have all the necessary information, all that’s left is to start cooking! Enjoy this comforting dish and feel free to share this meatball soup recipe with your loved ones. Bon appétit!

 Ingredients: 500 g minced pork 1 egg 70 g rice 1 small chopped onion salt thyme dill pepper to taste 4 carrots 2 medium onions 1 small red cabbage 1 red bell pepper 1 yellow bell pepper 3 tablespoons sunflower oil 1 teaspoon mustard seeds 200 ml tomato juice 1 bay leaf freshly chopped parsley and celery 5 l still water

 Tags:  meatball soup with red cabbage soup meatballs cabbage meat recipes soup recipes