Cabbage And Meatball Soup

1. 1

   Heat the oil and butter in a 4-quart soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery with a large pinch of salt, and stir. Cook until the vegetables have softened and browned just a little at the edges. Add about 2/3 of the minced garlic (reserve the remainder for the meatballs). Cook and stir until the garlic is fragrant. Add 5 cups of stock and raise the heat to bring the liquid to a brisk simmer. Drop the sliced cabbage into the pot with the bay leaf and thyme. Lower the heat and simmer the soup, with the pot lid ajar, until the vegetables are just tender.

2. 2

   While the soup simmers, make the meatball mixture: In a medium bowl gently combine the ground meat, remaining 1/3 of garlic, allspice, dillweed, a good pinch of salt and several grinds of pepper, the breadcrumbs, and 3 tablespoons of cream. Mix together thoroughly and add another tablespoon of cream if the mixture seems dry. Scoop the meat into meatballs with a small dessert spoon and roll them in your moistened hands. Place on a dinner plate as you finish each one; you should have about 18 small meatballs.

3. 3

   Check the soup pot and add the remaining cup of broth if you think the soup is too thick. Keep the soup at a gentle simmer as you add the meatballs to the pot. Let the meatballs cook in the soup for about 8 to 10 minutes, or until cooked through. Stir the pot gently and do not boil the mixture or the meatballs will fall apart. Adjust the seasoning with salt and pepper and serve with a sprinkle of fresh parsley and rye bread croutons.

* Per serving · 4 servings · Values may vary.